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Receta Roman Braised Shin Of Veal (Ossobuco Alla Romana)
by Global Cookbook

Roman Braised Shin Of Veal (Ossobuco Alla Romana)
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  Raciónes: 4

Ingredientes

  • 4 piece ossobuco each abour 25mm thick (total about 1kg)
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. plain flour
  • 6 x fresh sage leaves
  • 150 ml dry white wine
  • 450 ml warm beef or possibly chicken stock
  •     few long pcs fresh r dry orange peel (from uncoated orange)
  • 6 x basil leaves torn by hand
  • 1 x salt and freshly grnd black pepper

Direcciones

  1. Choose a large and heavybased casserole or possibly other pan with a tightfitting lid that will take the ossobuco in a single layer and heat the oil in it.
  2. Pat the meat dry and coat it lightly in flour.
  3. Shake off excess flour and when the oil is quite warm brown the meat quickly on both sides.
  4. It should be light golden brown.
  5. Once the meat is ready add in the sage leaves and a minute later pour in the wine.
  6. Let it bubble and evapourate for a few min then add in the stock the orange peel and seasoning to taste.
  7. Cover tightly and cook very gently for about 1 1/2 hrs till the meat is very soft.
  8. Turn the meat over carefully a couple of times during the cooking time but be careful not to spill the marrow from its centre.
  9. Once the meat is ready sprinkle the basil leaves over it cover again and simmer for a few more min.
  10. By now the sauce will be thick and velvety.
  11. Serve with Catalan Spinach (qv) or possibly steamed small courgettes and mashed potatoes made with extra virgin olive oil instead of butter.
  12. Ossobuchi are medium thick slices of a shin of veal that are braised slowly till they are meltingly sweet. Ossobuco always constitutes a treat with its tantalizing taste and pampering texture. Originally a Milanese dish the name actually means bone with a hole according to Marcella Hazan it contains tomatoes and it is traditionally served with risotto alla Milanese a saffron and bone marrow risotto.
  13. Serves 4