Sapper.dawg
New member
Cooked for the wife's boss yesterday. She said he had heard the "big dead elk" story enough and wanted to try some. I am out of shanks, and am down to the last few precious steaks, so I decided to make a braised shoulder roast.
Cooked this using Hank Shaw's osso bucco recipie, and served it on a cheese grit cake. I took the roasts out of the pot and used an immersion blender to chew up all the veggie and braising liquid to make the gravy on top. Served with crispy fried Brussels sprouts tossed in homemade vinegar.
This was excellent, and we will definately make again with some other roasts.
Cooked this using Hank Shaw's osso bucco recipie, and served it on a cheese grit cake. I took the roasts out of the pot and used an immersion blender to chew up all the veggie and braising liquid to make the gravy on top. Served with crispy fried Brussels sprouts tossed in homemade vinegar.
This was excellent, and we will definately make again with some other roasts.
