picture-or-video-291.jpgI tried to post yesterday but the stars weren’t aligned, neither was our internet satellite connection. We have been doing a lot of cruising. We made it down to Positano today, one of my favorite cities. It is probably one of the most stunning from the yachts view. When I left the boat a few years ago in Naples, I drove down with a few crew members along the Amalfi coast and spent a day here. I have a painting of this city over my dining room table at home. We served Corli’s cheesecake for dessert last night and it was their favorite dessert of the trip (thanks Corli) I will give you a hint to her recipe: when she say’s digestive, she means digestive biscuits. We served good ol’ caesar salad for a starter. We make a basket out of parmesan cheese and fill it with whole leaves of Romaine. Choice of Halibut with Puttanesca sauce or Osso Buco, both with Polenta and braised vegetables. If my brother could have me cook one dinner for him, it would be Osso Buco, it is pretty darn good. Oh yeah, before I give you this recipe, I guess you have figured out we have a new look to the site. Thanks Erica!! I can not wait to see what my new website, mydietchef.com is going to ultimately look like (she is also designing that). I love working with talented people. If you need some graphic design stuff done just drop me a line and I will put you in line (behind Celeste) with her info. I am hoping to post a better picture tomorrow.

Osso Buco

Serves 4

4 Veal Shanks

1/4 cup vegetable oil

flour

salt and pepper

1 small onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

2 cups white wine

2 cups chicken broth

1 tomato chopped

a few sprigs of thyme (optional)

season the veal shanks with salt and pepper and dredge in flour. Saute in oil over medium heat until nicely browned on both sides. Place shanks in a 13×9 pan or brazier. Saute vegetables in the same oil you used for shanks until soft and add to shanks. Add wine and chicken broth until it reaches about 2/3 up the side of the shanks. Add tomato and thyme and cover with foil or lid. Cook in a 300 degree oven for 4 hours or until it is really falling off the bone. You can make this a day ahead, skim fat off and reheat.


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Filed under: Best Recipe PostsCooking Great FoodThe Charter Season

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