Mr. Foods Osso Buco 12/5/95 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: all-purpose flour,
1/4 tsp: black pepper,
3 tbsp: vegetable oil,
3 lbs: veal shank-cut crosswise 2",
1 can: onion soup, condensed
1 medium-sized: tomato --,
Directions:
: chopped
1 c dry white wine
1/2 c + 2T water -- divided
2 TB lemon juice
1 TB fresh parsley -- chopped
1/2 ts garlic powder
3 TB cornstarch
2 cn potatoes -- (whole);
: drained
1 can(14.5oz) carrots
: -- diced/drained
In a shallow dish, combine the flour and pepper. Coat the shanks
with the flour mixture. In a soup pot, heat the oil over medium-high
heat and brown the shanks, about 5 minutes per side. Add the soup,
tomato, wine, 1/2 cup water, lemon juice, parsely, and garlic powder;
reduce the heat to low, cover, and simmer for 2 hours or until
tender, stirring occasionally. In a small bowl, combine the
cornstarch and 2 tablespoons water and stir into the pot until the
liquid thickens. Add the potatoes and carrots and simmer for 10-15
minutes more until heated through.
Yield: 4 servings
Recipe By : Source: WKBWTV
Source from luhu.jp
1 c dry white wine
1/2 c + 2T water -- divided
2 TB lemon juice
1 TB fresh parsley -- chopped
1/2 ts garlic powder
3 TB cornstarch
2 cn potatoes -- (whole);
: drained
1 can(14.5oz) carrots
: -- diced/drained
In a shallow dish, combine the flour and pepper. Coat the shanks
with the flour mixture. In a soup pot, heat the oil over medium-high
heat and brown the shanks, about 5 minutes per side. Add the soup,
tomato, wine, 1/2 cup water, lemon juice, parsely, and garlic powder;
reduce the heat to low, cover, and simmer for 2 hours or until
tender, stirring occasionally. In a small bowl, combine the
cornstarch and 2 tablespoons water and stir into the pot until the
liquid thickens. Add the potatoes and carrots and simmer for 10-15
minutes more until heated through.
Yield: 4 servings
Recipe By : Source: WKBWTV
Source from luhu.jp