I'm making Osso Buco and wonder why one would season the flour instead of the veal shanks?

I agree that seasoning the meat instead of adding it to the flour makes more sense...

Definitely better control over the amount of seasoning.

Sometimes, I shake my head and wonder about certain recipe directions. I still follow the directions, and then when it fails, I realize I should trusted the voice in my head smileys/smile.gif

I definitely think that collectively, we could write cookbooks that are far better than some of the ones out there!

 
This is why, Michael and Sandi- and Angie

Believe it or not, there IS a reason. When you season the meat then put flour over it you are browning flour. When you season the flour and brown the meat you are also letting the herbs "release" their flavor in the browning process. I always season the flour, not the meat.

 
I can see that if you dip in beaten egg and then flour but I don't think the flour

by itself would be thick enough to prevent the salt and pepper from coming through.

Maybe I just don't use enough salt and pepper in the flour because I could not taste it when I seasoned the flour.

 
It's probably a matter of personal preference. Shirley Corriher suggests seasoning each part of

the dish -- the food, the flour, and the breading if one is used -- so that every bite is seasoned.

 
Whatever you think Michael- your choice to do whatever you want.

I have tested this both ways over the years and for my taste, it makes a difference. Especially when using fresh chopped herbs.

 
I agree with fresh herbs that it should be in the flour. I also like Shirley Corriher's idea to

season everything. Thanks, Shaun.

 
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