Osso Buco translated in Italian means “bone with a hole.” Generally, the term refers to the shank portion of veal, lamb, or pork. The meat surrounding this marrow-filled bone is perfect for long, slow braising in rich sauces. When the very large frog legs of South Louisiana are too tough and stringy for deep-frying, the braising method, or osso buco style, is perfect.

Prep Time: 1-1/2 Hours
Yields: 6 Servings

Ingredients:
6 frog legs, cleaned
1/2 cup olive oil
1/2 cup flour
1 tbsp chopped thyme
1 tbsp chopped basil
salt and black pepper to taste
Louisiana hot sauce to taste
1/2 cup diced carrots
1/2 cup diced potatoes
1/2 cup diced zucchini
1/2 cup diced squash
10 pearl onions
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced red bell peppers
1/4 cup diced garlic
1-quart beef stock
1/2 cup red wine
Worcestershire sauce to taste
1/2 cup sliced green onions
1/4 cup chopped parsley

Method:
In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Season flour with thyme, basil, salt, pepper, and hot sauce. Dredge frog legs in flour and shake off excess. Place in skillet and sear until lightly browned on each side. Do not overcook. Add all vegetables and sauté for 3–5 minutes or until wilted. Pour in beef stock, 1 ladle at a time, until well blended. Stir in red wine. Season with salt, pepper, Worcestershire, and hot sauce. Cover pot and cook 30 minutes or until tender. Add green onions and parsley. Serve with pasta or rice.