Ah, thanks for that. The recipe I'm using is all done on the stove top in a frying pan, but I can easily put it in a casserole dish in the oven.

I looked through the recipe, and KNEW I had all the ingredients ... but, no, my one and only brown onion had gone bad, so I had to use a salad onion ... then I find that my son has eaten the celery, so I used zucchini ...

Yes, he asked me last night if he could make a salad ... but what's a 16 year old boy doing adding celery to his salads?

I guess I've trained him well 🙂

Well, all the mix wouldn't fit into my biggest casserole dish, so I put some in the oven and kept some on the stove top. It is smelling divine.

It reminds me of the Algerian couscous dish ... I guess that's why I decided to serve it with couscous.

I feel like a cat that's just been stroked ... such a wonderful smell.

Love bucco, I make it alot.

Tonight roast chicken and veg.

Roast chicken and veg is in my near future ... I get my groceries delivered so I kinda know what I'm going to cook in the next week or so.

Also in my future is Thai ginger and chicken soup with coconut milk ... I call it liquid velvet because that's how it feels going down ... soft ...

Then, the supermarket didn't have porterhouse steak, so they substituted that with some cheap cut that says "slow cooking" on the label ... anyone got any ideas on how to cook that?

tough beef is good enough for aussie meat pies.

Ah, that was delicious ... the couscous worked really well with the osso bucco. I'm pleased I used more vegies ... 2 carrots, 3 zucchini, a can of tomatoes and 4 fresh tomatoes.

I used heaps of butter with the couscous ... I used butter instead of olive oil, and then added more when it was cooked.

I like butter.

It was pretty rich ... I'm not sure if I'd make it again in the near future ... but I will make it again sometime.