Esta es una exhibición prevé de cómo se va ver la receta de 'Osso Buco (Great Chefs Of New Orleans)' imprimido.

Receta Osso Buco (Great Chefs Of New Orleans)
by Global Cookbook

Osso Buco (Great Chefs Of New Orleans)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 x clove garlic, chopped
  • 1 med onion, minced
  • 1 med carrot, minced
  • 1 Tbsp. tomato paste
  • 1 quart red wine
  • 3/4 quart stock
  • 4 lrg veal shanks
  • 2 ounce brandy
  • 1 Tbsp. arrowroot
  • 1 ounce butter
  •     extra virgin olive oil for sauteing and coating shanks

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.