October 14, 2013

guest post: osso bucco

Here's how it came out. If you want to find out how hard it was to make keep reading.  (Hint: it wasn't hard at all)

Behold the food processor, saver of much prep time

Here's the recipe!

Osso Bucco
adapted from Jamie Oliver

2 veal shanks
1 carrot, 1 onion, a couple of cloves of garlic - finely chopped or food processed
bay leaf, some rosemary or other herbs if you'd like
flour for dusting
salt and pepper
couple of tomatoes, chopped, seeds removed
olive oil
white wine

Preheat the oven to 350 F
Salt and peper the shanks, then cover with flour (removing any excess).
(Everything from here on I did in my cast iron pot - on the stove and in the oven)
Heat up your pot and add a bunch of olive oil and butter
Sauté the shank for about 2 minutes on each side
Add the veggies, and continue cooking for about 5 minutes
Stir and flip the shanks every minute or so
Add about a cup or so of white wine, and let it reduce down
Add the tomatoes, herbs,  salt and pepper to taste and some water
Bring that up to a simmer and the put it in the oven (uncovered)
Wait about an hour and a half as you drool over the great smell and it should be done
You can check if it's done by trying to pull the meat away from the bone (it should come very easy)


Stayed tuned to find out how to make great oven-baked french fries - they go great with osso bucco!

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