Lou Michael's

Chef Dan Dunn
25 S. Palafox; Pensacola, FL
850-470-9191


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Osso Bucco, Pan Roasted Capon and New Potato Salad,
Oyster Stew


Osso Bucco

  • Salt and pepper
  • 1/2 cup flour
  • 1 lb. carrots
  • 1/2 stalk celery
  • 3 large onions
  • 6 veal shanks
  • Oil
  • 2 qts. veal or beef stock
  • 6 sprigs thyme
  • 6 sprigs rosemary
  • 6 cloves garlic
  • 2 cans tomatoes
  • 3 anchovies
  • 1 cup red wine

Mix salt and pepper with flour and set aside. Peel the carrots and dice. Dice celery and onion. Place in a bowl and set aside. Dust veal shanks in flour, coating all sides. Add oil to a large sauté pan and place over medium heat. Add shanks to the pan and caramelize on all sides for approximately 15 minutes. Remove from sauté pan and place shanks in a large pan and cover with stock. Add the onions, carrots, celery, herbs, garlic, tomatoes, anchovies and red wine. Cover with foil. Place in a 350 degree oven for 2 1/2 hours. Check for doneness. Serve with mashed Yukon potatoes or risotto.

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Pan Roasted Capon and New Potato Salad

  • Breast of capon or chicken
  • 5 quartered new potatoes, roasted
  • 1 oz. parmesan cheese
  • Oil
  • Mixed greens

Vinaigrette:

  • 2 slices cooked bacon, chopped
  • 1 shallot, minced
  • 1 tsp. fresh thyme
  • 2 Tbsp. cider vinegar
  • 1/2 cup canola oil
  • Salt and pepper

Preheat oven to 350 degrees. Heat a sauté pan over high heat. Salt and pepper the capon or chicken. Sauté both sides for approximately 10 minutes on each side, then place in the oven for 15 minutes or until done. Remove from oven and cool. Toss quartered new potatoes in oil and roast for 20 minutes then cool. Make vinaigrette by chopping bacon and shallots with thyme. Mix in a bowl and add cider vinegar. Slowly whisk in oil. Chop the chicken or capon and add to the bowl with potatoes. Serve over mixed greens or romaine. Top with parmesan cheese.

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Oyster Stew

  • 1 qt. whipping cream
  • 1 pt. shucked oysters (save liquid)
  • Salt and pepper to taste
  • 1 Tbsp. butter
  • 1/2 oz. green onion
  • Baguettes

Place cream in a sauté pan and bring to a simmer. Add oysters and liquid. Reduce for 15 minutes. Add salt and pepper, then whisk in butter. Pour into bowls and top with chopped green onion or fresh tarragon. Serve with baguettes.

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