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RECIPE: Ossobuco ( (in
English, often spelled 'osso buco', or as 'osso bucco ' with two c's)
CATEGORY:
Meat
COUNTRY: Italy
SERVES: 4
INGREDIENT: 4 osso buco ( veal knuckle
), salt & pepper, 2 tbsp flour, 2 tbsp cleared butter, 2 carrots, 2
onions, 1/4 celery, 2 tbsp garlic, 2 tomato, 3 cups red wine, 2 cups meat
bouillon, parsley, cast of lime ( not the bitter white part )
DIRECTION: Salt & pepper meat add
flour, fry for a few seconds on both sides in butter on high heat and set
aside, Dice all vegetables (except tomato) and sauté for a 1 minute, add
meat again and wine, add tomatoes and bouillon and
roast in oven at 375F
for 1 1/2 hour. Add parsley & cast 5 min before finishing.
NOTES: Serve with pasta or polenta
and a great Italian Chianti or Barolo.
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