I'm going to make braised turkey legs but the recipie calls for them to be cut osso bucco-sytle.. not sure what that means... any help? New to the forum by the way.
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Hi and Welcome to the forum. Is this a C@H recipe? If so, what issue?
I'm not sure what it means. Seeing the recipe might help. I thought it was more a type of cooking/stew - not a cut of meat. There are many knowledgable cooks/chefs on this forum - I'm sure someone will know.
Erin
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Well if you're using turkey, it would be leave the meat on the bone. I think I would remove the skin however. If you want to use it for flavor you could leave it in the pot while you braise it and remove it before serving.
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I agree with Denise - I made chicken (thigh) osso buco for a catering job a while back and it was delicious - just like I would have made with veal shanks (seasonings, braising and gremolata to finish).
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You want the center shank only. The osso buco cut is to remove the lower shank and the upper knee joint.
Then remove the skin and tie the meat with two half hitches to the bone. This would complete the osso buco fabrication. Turkey works well as done ostrich. Welcome!!!!
Chef de Cuisine
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Wow! Thanks everyone.. I really appreciate that and I'm glad to be here. What a great response to a newbie! Got it.. looking forward to making it. here is the link to what I'm going to do: http://www.foodnetwork.com/recipes/emeri...cipe/index.html
I don't see a bond though.. do you think it's removed? ▼
11-01-2008, 09:38 PM
Re: What does osso bucco-style cut mean? Braisin_Boy Wow! Thanks everyone...
More than likely the bond/tie is removed before plating or serving.
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What does osso bucco-style cut mean?
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