One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.
Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.
One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.
Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.
Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.
Celery leaves to the resuce.
The other thing I did diffently for this Osso Buco is to not add any tomatoes.
We’re still debating as to which we like best…..
Osso Buco Milanese, Slow Cooker
Total time: 8 hours
- 4 veal shanks
- 3 tbs flour
- 2 tbs olive oil
- 2 tbs butter
- 4oz cremini mushrooms, sliced
- 2 medium shallots, chopped
- 1 large carrot, chopped
- 1 rib celery, chopped
- 2 tbs celery leaves, chopped
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) beef broth
- 1 bay (laurel) leaf
- 2 tbs cornstarch (maizena) dissolved in 2 tbs water, optional
- Heat the oil in a large skillet.
- Flour veal shanks and fry until starting to brown, about 5 minutes per side.
- Remove to a plate.
- Put shallots, mushrooms, carrot, garlic into the skillet and stir-fry about 2 minutes..
- Add wine, broth to skillet and stir to de-glaze.
- Put vegetables and liquid into the slow cooker along with the celery leaves and bay leaf.
- Put veal shanks on top of the vegetables, turning once.
- Cover, turn slow cooker on low and cook for 7 hours.
- Turn veal once if you feel like it.
- Optional: 30 minutes before dinner turn slow cooker to high and stir in the cornstarch mixture for a thicker sauce.
Did everyone have a lovely Thanksgiving?
No harm done to loved ones?
We don’t do Thanksgiving dinner here….. No turkeys this time of year and why bother without the turkey?
Although I did see some nice, fat ones yesterday on our walk… I wasn’t prepared to walk one home with me for dinner. They all ran to the fence in hopes that we would feed them. Foolish birds.
Turkeys are for Christmas here and we won’t see them (ready to cook) until the week before. Freezers are not standard kitchen appliances on this side of the pond so foods tend to be available just when needed. I have never seen a frozen turkey here….
Maybe in the frozen food stores.
Anyway, we have no leftovers.
According to my emails today is the infamous Black Friday.
But when did Black Friday start in the middle of November and run through the middle of December?
And why do countries that do not have the Friday off work, after a non-existent (in said country) holiday have Black Friday Sales?
Isn’t it all rather meaningless?
Couldn’t they just call them Before Christmas Sales and leave it at that?
I did get a chuckle when I got an email from our internet / phone provider, Orange.
They invited me to an Orange Friday sale.
Who says French bureaucrats don’t have a sense of humor !