Osso BucoIt's not easy searching the web for recipes, is it? Some people may search 50 recipe sites to find the best recipes so we decided to help you save time for more important stuff... Like cooking! We have 200 pages of great Italian and Piedmont recipes in one ebook. ONLY USD3.99 Please ensure that you use authentic ingredients for all these recipes otherwise the result will disappoint. It may cost a little more but it is worth it and it is now very easy to order genuine Piedmont ingredients online. Ingredients 8 Large Veal shanks, patted dry Salt and Pepper, to taste Flour 7 Teaspoon Unsalted butter 3 Teaspoon Olive oil 1−1/2 Cup Dry white wine 1−1/2 Cup Onion, finely chopped 3/4 Cup Carrots, finely chopped 3/4 Cup Celery, finely chopped 1 Teaspoon Garlic, minced 4 Cup Beef broth 1−1/2 Cup Plum tomatoes, chopped Bouquet garnish 1/2 Teaspoon Salt 1/2 Cup Fresh parlsey, minced 2 Teaspoon Lemon zest 1 Teaspoon Garlic, minced Instructions 1) Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. 2) In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil overmod−high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl. 3) In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod−low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over moderately high heat. 4) Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. 5) Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. 6) Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bakethem, basting 3−4 more times, for 10 minutes or until the shanks are glazed. 7) In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shank Looking for particular recipe? Try our site search engine.
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