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Receta Osso Buco (Great Chefs Of New Orleans)

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Ingredientes

Cost per recipe $58.83 view details

Direcciones

  1. Satute onion, carrot, and garlic in a little extra virgin olive oil. When onions are golden brown, add in tomato paste. Cook down. Add in wine and stock. Simmer for 2 hrs.
  2. Season and oil shanks; roast in medium oven till brown. Dissolve arrowroot in cool brandy.
  3. Strain stock. Add in brandy mix to stock.
  4. Cook a little longer with 1 oz of butter.
  5. Braise the veal shanks in the stock till tender (about 1 to 1-1/2 hrs).
  6. Serve before meat falls off bone.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1924g
Calories 1268  
Calories from Fat 219 17%
Total Fat 24.91g 31%
Saturated Fat 15.44g 62%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 2722mg 113%
Potassium 2115mg 60%
Total Carbs 44.12g 12%
Dietary Fiber 4.0g 13%
Sugars 14.64g 10%
Protein 11.85g 19%
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