Budget: Osso Buco Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: All-purpose flour,
Salt,
Pepper,
4 lbs: Veal shanks, cut into 2-inch pieces
1/4 cup: Olive oil,
4: Celery stalks, chopped
3: Carrots, chopped
2: Onions, chopped
3: Garlic cloves, minced
1 1/2 cup: White wine,
1 1/2 cup: Chicken stock,
1 tsp: Dried sage,
1 tsp: Dried rosemary,
1: Bay leaf,
1/4 cup: Tomato paste,
GREMOLATA
1/2 cup: Fresh parsley, chopped
2 tbsp: Grated lemon rind,
4: Garlic cloves, minced
Directions:
Braising transforms the fibrous toughness of less expensive veal
shanks to melting tenderness while dissolving their gelatin to a
luxurious sauce. As a bonus, the centre of the bone is filled with
delicious marrow, which can be scooped out with a small spoon.
In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few
pieces of veal and shake; repeat with remaining veal. In Dutch oven,
heat oil over medium-high heat; brown shanks in batches. Remove
shanks and set aside.
Add celery, carrots, onions and garlic; cover and cook over low heat
for about 8 minutes or until onions are softened. Return veal to pan.
Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay
leaf; bring to boil. Reduce heat; cover and simmer, stirring
occasionally, for 60-70 minutes or until veal is tender. Stir tomato
paste into pan; cook, uncovered, for about 15 minutes or until sauce
is thickened. Season with salt and pepper to taste. Discard bay leaf.
Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon
rind and garlic. Sprinkle Gremolata over individual servings.
6 servings for $19.22 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
shanks to melting tenderness while dissolving their gelatin to a
luxurious sauce. As a bonus, the centre of the bone is filled with
delicious marrow, which can be scooped out with a small spoon.
In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few
pieces of veal and shake; repeat with remaining veal. In Dutch oven,
heat oil over medium-high heat; brown shanks in batches. Remove
shanks and set aside.
Add celery, carrots, onions and garlic; cover and cook over low heat
for about 8 minutes or until onions are softened. Return veal to pan.
Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay
leaf; bring to boil. Reduce heat; cover and simmer, stirring
occasionally, for 60-70 minutes or until veal is tender. Stir tomato
paste into pan; cook, uncovered, for about 15 minutes or until sauce
is thickened. Season with salt and pepper to taste. Discard bay leaf.
Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon
rind and garlic. Sprinkle Gremolata over individual servings.
6 servings for $19.22 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp