Osso Bucco Recipe скачать в хорошем качестве

Osso Bucco Recipe

This recipe uses the shank, or shin, of veal. You could also use beef. The bone and the marrow goes to make up the beautiful flavor. Serves 4 Ingredients: 2kg veal (or baby beef) shanks Plain flour for dusting shanks 1 large onion (finely chopped) 1 large leek (cut into thin rings) 1 small celery stick (finely chopped) 2 medium carrots (grated) 3-4 cloves garlic (finely chopped) 500ml chicken stock 1 glass wine (red or white) 1 x 400g can tomatoes 1 tbsp fresh oregano leaves, (or 1/2 tsp dried) 2 strips of lemon rind 2 tbsp brandy (optional) 1/4 tsp black pepper 3 tbsp olive oil (preferably extra virgin) Method: Using a large heavy cooking pan, gently simmer onion, leek, celery and garlic in half the olive oil until onion has softened. Meanwhile, dust shanks with flour, shake in sieve to remove excess. Remove vegetables from the pan. In the remaining oil quickly brown veal shanks, a few at a time. If using brandy, put all shanks in pan and turn up heat. Warm brandy, strike a light. Pour brandy over shanks in pan and touch flame to the vapours. Whoosh, it should go. (Be careful of low ceilings and eyebrows!) If there wasn't enough heat to flame it, it doesn't matter, the brandy flavours will infuse the meat and the alcohol will still be evaporated away. So it's still safe for children -- even if the flambée process wasn't. Place the shanks as tightly as you can to stop them falling apart during cooking. Add wine, stock and canned tomatoes, breaking up the tomatoes. Add oregano leaves and black pepper. Cover with tight fitting lid or foil and put in oven at 160C for at least 2 1/2 hours. Gremolata Grated rind of 1 lemon 2 cloves garlic (finely chopped) 2 tbsp fresh parsley (finely chopped) Mix all ingredients in a bowl. Set aside until ready to use. Wine suggestion: Chardonnay