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Osso Bucco In Rich Tomato SauceIngredients: 1 cup all purpose flour 2 tbsp paprika 1 tbsp grated lemon peel 1 tsp dried thyme 1 tsp black pepper Mix in small bowl. ¼ cup olive oil Heat in a Dutch oven over medium high heat. 6 1 inch thick veal shank pieces (about 12 oz each) Season with salt and coat with the flour mixture. Brown on all sides in the hot oil (about 8 minutes). Transfer to platter. 2 medium onions, chopped ¾ cup chopped carrots ½ cup chopped celery 4 garlic cloves, minced Saute in the Dutch over until translucent, about 5 minutes. Add 1 cup dry white wine Cook until wine evaporated about 2/3, about 4 minutes. Add 4 cups chicken and beef stocks (half and half) 1 1/2 cup chopped tomatoes in puree ¼ cup fresh Italian parsley Cook over very low heat 1 ½ hours. Transfer veal to platter. Boil down the sauce until slightly thickened, about 40 minutes. Re-season the sauce. Grate fresh lemon peel from one lemon, mix with ¼ cup parsley and ½ tsp salt, and sprinkle on veal. IT’S WORTH THE EFFORT. GO FOR IT! |