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Romagourmet / All my dishes 1 year, 7 months ago
Nourishing and tasting dish appreciated in Milan. Discover more Italian recipes: http://www.roma-gourmet.net/inglese/?page_id=240
Prep:10m Cook:90m Servings:4
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raelene1951 1 year, 7 months ago said:
This sounds wonderful!
chriesi 1 year, 7 months ago said:
Mmmm yuummmy!!!
bluewaterandsand 1 year, 7 months ago said:
Sounds great!
carmenperez 1 year, 7 months ago said:
Was a witress for many years and servedit hundreds of times ateit also as much lol cant wait to try your recepie looks yumzeeeee
momo_55grandma 1 year, 7 months ago said:
Sounds good. will have to try it.
oldgringo 1 year, 7 months ago said:
This recipe is too simple to be anything but absolutely delicious.
oldgringo 1 year, 7 months ago said:
Hi romagourmet,
When I said your recipe was "too simple," I was complimenting you! Here is a recipe that is NOT "simple."
How to Prepare the Osso Buco: ~ Preheat the oven to 350 F. - Season the flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess flour. - In a large Dutch oven, heat the oil and butter until almost smoking. Brown the shanks on both sides and remove from the pan onto a plate. Add the carrots, celery, and onions, and sauté until soft. Add the garlic and sauté for one minute. Add the wine and reduce by half. Add the stock and tomatoes and return the shanks to the pot. Add the bay leaves and parsley, cover, and bake for about 1 1/2 hours or until the meat is tender. ~ Remove the veal shanks and cover to keep warm. Place the uncovered pot with the cooking liquid over medium-high heat and reduce until the sauce coats the back of a wooden spoon. - Season with salt and pepper to taste. How to Prepare the Gremolada: Mix together both zests, the garlic, and parsley. Sprinkle over the veal shanks.
kidaria 1 year, 6 months ago said:
I love the idea of this recipe. I am used to something similar to oldgringo's recipe but would love to try your recipe. I hope you don't mind me asking what is 'a perfum of garlicon'?
auntybea 1 year, 6 months ago said:
I have many shanks in the deep freeze as I use them to make soup in the winter. But I've never thought of using them for anything else, although I have heard of Ossobuco! This looks very easy and I'm going to try this recipe for sure! Thank you!