COMMENT:
Osso Bucco literally translated in Italian means "bone with
a hole" and generally refers to the shank portion of an animal
especially veal, lamb and pork. The meat surrounding this marrow-filled
bone is perfect for long, slow braising in rich sauces such as tomato
or veal stock. When the very large frog legs of South Louisiana
are too tough and stringy for deep frying, the braising method or
Osso Bucco style is perfect for the meat.
INGREDIENTS:
- 6 frog legs, cleaned
- 1/2 cup olive oil
- 1/2 cup flour
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh basil, chopped
- 1/2 cup diced carrots
- 1/2 cup diced potatoes
- 1/2 cup diced zucchini
- 1/2 cup diced squash
- 10 pearl onions
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced garlic
- 1 quart beef stock
- 1/2 cup red wine
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
- salt and black pepper
- dash of Worcestershire sauce
- Louisiana Gold Pepper Sauce
METHOD:
In a 10-inch cast iron skillet, heat olive oil over medium high
heat. Season flour to taste using thyme, basil, salt, pepper and
Louisiana Gold. Dredge frog legs in flour, shaking off excess. Place
in olive oil and sear until lightly browned on each side. Do not
overcook. Add carrots, potatoes, zucchini, squash, onions, celery,
bell pepper and garlic. Sauté 3-5 minutes or until vegetables
are wilted. Add beef stock, one ladle at a time, until well blended.
Add red wine and stir into mixture. Season to taste using salt,
pepper, Worcestershire and Louisiana Gold. Cover pot and cook for
30 minutes or until tender. Add green onions and parsley and serve
with pasta or rice. |
