How was your Day?

I met my tired daughter at the door as she came home from work and with a smile asked how her day was. She said she would tell me all about it at dinner time as she was worn out from the day's experiences and just wanted to lie down for awhile.

Re-energized by just being home, she comes down to dinner and one by one recounts one mishap after another. But we both noticed that her stories were more funny than mirable.

We can wallow in the low points or choose to remember the highlights.

So how was YOUR day?


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When I first tasted Osso Bucco (fancy name for stewed shank), I thought that such a delicious dish would be hard to duplicate at home. But I came across a recipe in one of my old cookbooks and the procedure seemed easy enough. A few trials, a few changes and I had a winner. Not only is it delicious but oh so easy to make. This dish will surely make your day.

1/4 c flour
1/2 t salt and 1/4 t pepper
2.5 kilos of shank (used for bulalo)
oil for frying
1 onion (peeled and minced--1/2 c)
1 carrot (peeled and minced-- 1/2 c)
1 stalk celery, minced
2 cloves garlic, peeled and minced
1/2 c white wine or grape juice-- (sometimes, when am out of wine, I just increase the amount of beef stock)
1 c beef stock (you may use beef bouillon cube & 1 c water)
1 can whole tomatoes, drained and chopped (you may use chopped red, ripe tomatoes)
1/2 t each of basil and rosemary (may be omitted)

To cook:



Mix the flour, salt and pepper in a large bowl and toss the shanks in the mixture until well coated. In a large pressure cooker, heat the oil over medium-hight heat. A few pieces at a time, brown the shank on all sides until deeply colored and crusty looking.



In another skillet, over medium heat, saute the onion, carrot, celery and garlic in some oil.

Turn the vegetables into the pressure cooker.



Arrange the meat on the top; stand it so that the marrow will stay inside the bone when it begins to tenderize. Pour the wine into the skillet used to saute the vegetables and scrape up the pan juices. Pour the stock and heat through. Pour this liquid into the peassure cooker together with the tomatoes and herbs. Cover and seal tight your pressure cooker and set your timer for about 45 minutes to an hour.

Follow your manufacturer's instructions on how to use and open your pressure cooker when time is up. If meat is not fork tender, re-seal the cooker and cook for another 15-20 minutes.



The following is a sauce that is suppose to go with the dish. As the family is satisfied with the dish as is, I have decided not to prepare the sauce.

Gremolata Sauce
6 cloves garlic, peeled and minced
2 T grated lemon peel
1/2 c chopped fresh parsley

Combine all the ingredients, and mix well. Serve on the side with the Osso Bucco.