Français - Currently listing 2,459 recipes in 84 categories!

Latest Recipes

 


Vote for us on Google --->
 
White Osso Bucco: Date Added: 21 Nov 2009
Listed in: Veal
Ingredients

8 sl Veal shank, each about 1 1/2 - 2 inches thick
1/4 c Olive oil
1/3 c Butter, unsalted
3 c White wine, dry (or less)
1 Lemon
8 tb Parsley (fresh), chopped fine
Flour, salt and pepper

Cooking Instructions

Dredge the veal shank pieces well in flour. In a large skillet with high sides, heat the olive oil and butter over moderately high heat until the butter stops foaming. If you do not have a skillet large enough to accommodate all of the meat in a single layer, use two smaller pans.

Add the veal shanks to the skillet and arrange in a single layer. Cook over moderately high heat until browned on one side. Add a generous amount of salt and pepper. Turn meat and brown the other side, and add salt and pepper. Add enough white wine to nearly, but not quite, cover the meat. Reduce heat to a barely bubbling simmer.

Cover with a well-fitting lid. Cook at a simmer for 2 1/2 hours. Peel a thin layer of rind from the lemon. (I find that a vegetable peeler gives me a nice thin layer of rind.) Cut rind into fine strips. Remove veal shanks to a warm plate. The meat will be falling-off-the-bone tender, so a wide spatula is advised for this step to keep each shank intact. Keep meat warm through the next several steps. Add lemon peel and chopped parsley to the sauce and place over high heat.

Boil vigorously for several minutes to reduce sauce slightly. Stir to loosen any brown bits from the pan and then frequently to prevent burning. Remove from heat and return shanks to skillet. Spoon sauce over shanks and replace skillet lid. Let sit for 3-5 minutes to reheat shanks. Serve with sauce over shanks.


Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.

 

Recipe Links:

Add New Recipe

Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

*Conversions*

Mesures liquides Mesures solides Température Cuisson au gaz

Rate this Recipe:
  • Currently 1.30/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 1.3/5 (10 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Roman meatballs with tomato and maple syrup Veal Garlic Chop Roast Veal Loin With Shallots Veal Ragout With Red Pepper Veal Olives

Recipe Cloud Tags:
 

 

 





Copyright © Morenciel.com

 

Thank you, your comments will be reviewed shortly!

All Cooking Sites