Osso Bucco Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Veal shanks, up to 6
3 tbsp: Olive oil,
2 tbsp: Minced onion,
2 tsp: Minced garlic,
2 tsp: Dried basil,
2 tsp: Dried oregano,
2 tsp: Dried crushed dried rosemary,
2: Bay leaves,
1/2 cup: Red wine,
1/2 cup: Tomato sauce,
1 cup: Beef broth,
2 tbsp: Tomato paste,
GREMOLATA
3 tbsp: Parsley, minced
1 tbsp: Grated lemon rind,
2 Cloves: garlic, minced
Directions:
Gremolata: mix ingredients and reserve.
Source: St Mary Mead Archives
Flour, then brown shanks in olive oil. Remove shanks from pan, pour off
excess fat, and saute onions and garlic for about 2 minutes on medium-high
heat. Put shanks back into pan.
Add rest of ingredients (except for tomato paste), cover, and simmer for
about 1-1/2 hours. If sauce is not the consistency you wish, add tomato
paste.
Five minutes before serving, sprinkle gremolata over the top of the shanks.
Posted to JEWISH-FOOD digest V97 #063 by Brian Mailman
on Feb 25, 1997.
Source from luhu.jp
Source: St Mary Mead Archives
Flour, then brown shanks in olive oil. Remove shanks from pan, pour off
excess fat, and saute onions and garlic for about 2 minutes on medium-high
heat. Put shanks back into pan.
Add rest of ingredients (except for tomato paste), cover, and simmer for
about 1-1/2 hours. If sauce is not the consistency you wish, add tomato
paste.
Five minutes before serving, sprinkle gremolata over the top of the shanks.
Posted to JEWISH-FOOD digest V97 #063 by Brian Mailman
Source from luhu.jp
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