Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 819338" data-attributes="member: 1246">Italian Osso Bucco&nbsp;&nbsp;Ingredients:&nbsp;&nbsp;2 medium Carrots finely diced1 medium Onion finely diced1 stalk Celery finely diced2 cloves Crushed garlic1 bunch Continental parsley finely chopped1 tablespoon Fresh thyme12 pieces Osso bucco (veal shank cut into 2-inch thick slices)3 tablespoons Butter2 tablespoons Tomato paste3 cups Beef stock2 cups White wineSalt and pepper1 Lemon1 clove Finely chopped garlic&nbsp;Directions:Melt 2 Tb. 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. &nbsp;Add the onions, carrots, celery, garlic, thyme and 2 Tb. 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. &nbsp;Pour the white wine into the pan and bring to the boil for a few minutes. Add to the casserole. &nbsp;Dissolve the tomato paste in the stock then add to the casserole. Season with salt and pepper and a slice of lemon peel. &nbsp;Cover tightly with a lid and cook at 375 degrees friend for one hour and then turn down the heat to 300 degrees friend for the next hour. &nbsp;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. &nbsp;Serve with risotto or mashed potatoes.</blockquote>

[QUOTE="moreluck, post: 819338, member: 1246"] Italian Osso Bucco 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 2-inch thick slices) 3 tablespoons Butter 2 tablespoons Tomato paste 3 cups Beef stock 2 cups White wine Salt and pepper 1 Lemon 1 clove Finely chopped garlic Directions: Melt 2 Tb. 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. Add the onions, carrots, celery, garlic, thyme and 2 Tb. 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. Pour the white wine into the pan and bring to the boil for a few minutes. Add to the casserole. Dissolve the tomato paste in the stock then add to the casserole. Season with salt and pepper and a slice of lemon peel. Cover tightly with a lid and cook at 375 degrees friend for one hour and then turn down the heat to 300 degrees friend for the next hour. 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. Serve with risotto or mashed potatoes. [/QUOTE]

Verification