-= Exported from BigOven =-
Osso Bucco
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Veal
-= Ingredients =-
2 medium Carrots finely diced
1 medium Onion finely diced
1 Stalk celery finely diced
2 cloves Crushed garlic
1 bunch Continental parsley finely
Chopped
1 tablespoon Fresh thyme
12 Pieces osso bucco ; veal
Shank cut into 3-4cm
[2-inch] thick slices)
3 tablespoon Butter
2 tablespoon Tomato paste
3 cups Beef stock
2 cups White wine
Salt and pepper
1 Lemon
1 clove Finely chopped garlic
Ate: Saturday ; July 10
1999
-= Instructions =-
1 Melt 2 tblsp butter in a heavy pan and when hot saute the veal on
both sides until golden brown. Take out and put into a casserole dish.
2 Add the onions, carrots, celery, garlic, thyme and two tblsp chopped
parsley and cook for 10 minutes. If necessary add a little more
butter. Take out of the pan and place on top of the meat in the
casserole dish. 3 Pour the white wine into the pan and bring to the
boil for a few minutes. Add to the casserole. 4 Dissolve the
tomato paste in the stock then add to the casserole. Season with salt
and pepper and a slice of lemon peel. 5 Cover tightly with a lid
and cook at 1800C for one hour and then turn down the heat to 150oC
for the next hour. 6 To the remaining parsley add the rind of the
lemon and the chopped garlic. This mixture is called gremolata and is
an essential part of osso bucco. It is to be sprinkled on the top of
the osso bucco before serving. 7 Serve with risotto or mashed
potatoes. NB: The veal should be very tender. Osso Bucco is
Italian comfort food to warm you in the winter months. 10:29 Pm MM by
H Peagram
Per Serving (excluding unknown items): 763 Calories; 70g Fat (88.8%
calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber;
186mg Cholesterol; 2819mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2
Vegetable; 0 Fruit; 14 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0
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--
Helen Peagram
Freecyclemom
Ready to RV
--
Helen Peagram
Freecyclemom
Ready to RV
readtorv at gmail dot com