I think they were simply roasted. Actually, probably braised. They were served in a large steam table tray with some light -- sauce isn't quite light enough -- seems like pan juices with a little cream stirred in. They are very, very tender -- we could subdue them with plastic forks. (Which is good, because we don't have enough real forks for staff, let alone all the volunteers!) I also have a tub of bacon, but I have a pretty good idea of what to do with that. Two purloined pieces at a time....

I happened to catch Throwdown with Bobby Flay yesterday; it was lasagna. The judges reviews of his spin on lasagna had me drooling. It's seems very labor intensive, but I'm definitely going to try it one of these days. Lasagna Recipe courtesy Bobby Flay, 2007 See this recipe on air Saturday May. 10 at 4:30 PM ET/PT. Bolognese Sauce: 4 tablespoons olive oil 3 pounds pork shanks (on the bone) 3 pounds beef shanks (on the bone) Salt Freshly ground black pepper 3/4 pound pancetta, finely diced 1 1/2 cups finely diced Spanish onion 1/2 cup finely diced carrot 1/2 cup finely diced celery 4 whole garlic cloves 1 cup dry red wine 3 cups homemade beef or chicken stock 1 (15-ounce) can diced tomatoes and their juices 4 fresh thyme sprigs 3 sprigs fresh rosemary 6 sprigs flat-leaf parsley 1 cup tomato sauce, recipe follows Chopped fresh parsley leaves Chopped fresh basil leaves Ricotta Mixture 3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours 2 large eggs 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons chopped fresh basil leaves 1/2 cup freshly grated Parmigiano-Reggiano Salt Freshly ground black pepper Tomato Sauce 3 tablespoons olive oil 1 large Spanish onion, finely diced 3 cloves garlic, coarsely chopped 1/2 teaspoon crushed red chili flakes 2 (28-ounce) cans crushed tomatoes 1 (15-ounce) can diced tomatoes Salt and freshly ground black pepper 3 tablespoons chopped fresh parsley leaves 3 tablespoons chopped fresh basil leaves Bechamel (Mornay) Sauce 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 to 2 1/2 cups whole milk, heated Pinch freshly grated nutmeg Salt and freshly ground black pepper 3/4 cup grated fontina cheese 1/2 cup freshly grated Parmigiano-Reggiano Assembly: 2 tablespoons unsalted butter Bechamel Sauce 4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes) Ricotta mixture Grated Parmigiano-Reggiano Fresh basil leaves Bolognese Sauce For the Bolognese Sauce: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat. Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side. Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels. Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes. Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours. Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl. Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through. For the Ricotta Mixture: Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld. For the Tomato Sauce: Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil. For the Bechamel (Mornay) Sace: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk. For Assembly: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the meat mixture evenly over the top. Ladle an even layer of bechamel over the Bolognese mixture, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan. Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped parsley and basil. Recipe Summary Prep Time: 2 hours 15 minutes Inactive Prep Time: 10 minutes Cook Time: 55 minutes Yield: 6 to 8 servings

This is a bit off topic for cutlets, but I was reminded of a terrific Veal Stew that I used to make. The recipe is from a cookbook author who was one of my 80's favorites. Having been exposed to more flavor profiles now, I might add some smoked paprika for enhanced flavor. Veal Stew a la Marlene Sorosky Mushrooms-frozen or fresh (multiple types), Sliced ü cup vegetable/olive oil 2 ý lbs Veal Stew Meat (leg or shoulder, cut into 1 /12-2 inch cubes) 1 Large onion chopped 3 cloves of garlic, finely minced 1 Tblsp Paprika 1 teaspoon salt ü to ý teaspoons freshly ground pepper Grated orange peel from one orange 1 teaspoon dried thyme leaves, crumbled 1 can (28oz) of whole tomatoes, drained partially 1 cup dry white wine 1 package of frozen peas (10oz.) Chop onions and mince garlic. In large, heavy saucepan heat the oil. Sauté the veal over high heat until brown on all sides. This will need to be done in batches, do not overcrowd the pan. As each batch is browned, remove it to a bowl. Reduce heat and add the chopped onion and garlic. Cook until the onions are tender but not brown. Stir in the paprika, salt, pepper, orange peel and thyme. Return meat to the pan and add the tomatoes, breaking them up with your fingers. Add the wine and the mushrooms. Stir well, cover and simmer over low heat for 1 ý- 2 hours or until the meat is tender, stirring every 10 to 15 minutes. Add the peas 15 minutes before serving!! The stew may be refrigerated up to two days or frozen. To freeze, cool it and place in an airtight container. Defrost at room temperature and reheat in a saucepan over moderately low heat until heated through. Serve with a salad and crusty bread, plain noodles or noodle pudding.

You could serve this with noodles if you prefer. I love noodles but they wouldn’t be my choice for osso bucco. If you don’t like mashed potatoes rice would be a better choice IMO. I also would not use Bristol Heavy Cream Sherry for this. Sherry has a distinct taste that wouldn’t be good in this. You could subsitute white wine or leave out the alcohol altogether and use a bit more stock with a tablespoon of vinegar. When you are asking questions about a specific product, it is important to spell it correctly in case there isn’t anyone answering who is good at interpreting.