Frog Legs (What to do when the frogs are old and the legs are stringy and too tough to fry)

Chef John Folse has the answer to the age old question of what to do with these frog legs when the frog is old and the large legs are too tough and stringy to deep fry. Osso Buco them.

Chef John Folse's Osso Buco of Frog Legs

1/2 cup olive oil

1/2 cup of all purpose flour

Salt and ground black pepper

6 pairs of cleaned frog legs, (Old frog, large legs for this method)

1/2 cup diced carrot

1/2 cup diced potato

1/2 cup diced zucchini

1/2 cup diced summer squash

10 pearl onions, peeled

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced bell pepper

1/4 cup diced garlic

4 cups beef stock

1/2 cup red wine

Dash Worcestershire sauce

Dash of hot sauce

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh basil

1/2 cup sliced green onion

1/4 cup chopped fresh parsley

Cooked hot pasta or rice for serving.

Heat the oil in a 10 inch cast iron skillet.

Season the flour with salt and pepper.

Coat the frog legs in the seasoned flour and shake off the excess.

Sear the legs in the oil until golden on both sides. Do not overcook.

Add the carrots, potatoes, zucchini, pearl onions, diced onions, celery, bell pepper and garlic. Saute, stirring often until the vegetables are wilted, about five minutes.

Add the beef stock a ladle at a time, blending well. Add the red wine, Worcestershire, hot sauce, and season to taste with salt and pepper.

Reduce the heat to simmer, cover and cook until the frog legs are tender, about 30 minutes.

Stir in the thyme, basil, green onion, and parsley.

Serve over pasta or rice.

bon appetit