CHAD & MICHELLES FAVORITE SUNDAY DINNER  

TRADITIONAL PORK OSSO BUCCO  

6- 4" PORK SHANKS

1/4# BUTTER OLIVE OIL

2 T-GARLIC (CHOPPED)

SALT

CRACKED BLACK PEPPER

1- LARGE ONION (BIG CHOP)

6- CARROTS (LEFT WHOLE)

4-STALKS CELERY

1/2 LITRE- SHERRY WINE

1/2 LITRE- BEEF STOCK  

PREHEAT OVEN TO 550 F.  RUB SHANKS WITH OLIVE OIL, GARLIC, SALT AND PEPPER.  PLACE IN A DEEP ROASTER.  BRAISE IN OVEN FOR 30 MINUTES TURNING ONCE.  REMOVE FROM OVEN.  ADD TO POT WINE, STOCK, VEGETABLES, BUTTER, SALT AND PEPPER.  REDUCE OVEN HEAT TO 300 F.  COOK 4-5 HOURS CHECKING WATER LEVEL HOURLY.  SERVE WITH VEGGIES AND TOP WITH PAN JUS.

PANNA COTTA WITH SEASONAL BERRIES  

1-C WHOLE MILK

1 T- UNFLAVORED GELATIN POWDER

3- C HEAVY WHIPPING CREAM

1/3 C- HONEY

1 T- SUGAR

1 t- SALT 2-3 CUPS ASSORTED SEASONAL BERRIES  

PLACE MILK IN A HEAVY SMALL SAUCE PAN.  SPRINKLE GELATIN OVER TOP TO SOFTEN FOR 5 MINUTES.  PLACE BURNER ON MEDIUM HEAT AND STIR 5 MINUTES UNTIL GELATIN DISSOLVES DO NOT BOIL!  REDUCE HEAT ADD REMAINING INGREDIENTS EXCEPT BERRIES.  STIRR 2-5 MINUTES UNTIL SUGAR DISSOLVES.  TURN OFF HEAT.  LADLE MIXTURE IN TO FANCY CUPS.  COVER AND REFRIGERATE 4-6 HOURS OR OVERNITE.  SERVE WITH FRESH BERRIES ON TOP AND A TOUCH OF CONFECTIONERS SUGAR.  AWESOME!!!