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Receta Osso Buco Alla Milanese (Braised Veal Shanks,
by Global Cookbook

Osso Buco Alla Milanese (Braised Veal Shanks,
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Ingredientes

  • 1 c. Finely Minced Onion
  • 2/3 c. Finely Minced Carrot
  • 2/3 c. Finely Minced Celery
  • 1/4 c. Butter Or possibly Margarine
  • 1 tsp Chopped Garlic
  •     Lemon Peel, Cut In Strips
  • 2 x Veal Shanks *
  • 3/4 c. Flour
  • 1/2 c. Oil
  • 1 c. Dry White Wine
  • 1 1/2 c. Beef Broth Or possibly More Wine
  • 1 lb Can Italian Tomatoes
  •     Cut Up, With Juice
  • 1/2 tsp Dry Basil, Crushed
  • 1/4 tsp Dry Thyme, Crushed
  • 2 x Bay Leaves
  • 2 x Parsley Sprigs
  •     Salt
  •     Freshly Grnd Black Pepper

Direcciones

  1. Veal shanks should be sawed into 8 pcs about 2 inches long.
  2. Combine onion, carrot, celery, butter and garlic in large heavy casserole or possibly Dutch oven. Cook over medium heat 8 to 10 min. Add in 2 strips lemon peel and remove from heat. Dredge veal pcs in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides.
  3. Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add in wine and boil briskly about 3 min, scraping up any brown bits stuck to pan. Pour over veal. Add in broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper.
  4. Broth should come up to top of veal pcs. If not, add in more. Bring to gentle boil. Cover tightly and bake at 350 F about 2 hrs, carefully turning and basting veal every 20 min. Garnish top with more strips of lemon peel.