Julho 31, 2010 | Visitas: 10
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Osso Buco

  • 8 Large Veal shanks, patted dry
  • Salt and Pepper, to taste
  • Flour
  • 7 Teaspoon Unsalted butter
  • 3 Teaspoon Olive oil
  • 1−1/2 Cup Dry white wine
  • 1−1/2 Cup Onion, finely chopped
  • ¾ Cup Carrots, finely chopped
  • ¾ Cup Celery, finely chopped
  • 1 Teaspoon Garlic, minced
  • 4 Cup Beef broth
  • 1−1/2 Cup Plum tomatoes, chopped
  • Bouquet garni
  • ½ Teaspoon Salt
  • Gremolata:
  • ½ Cup Fresh parlsey, minced
  • 2 Teaspoon Lemon zest
  • 1 Teaspoon Garlic, minced

  1. Season the veal shanks with salt and pepper and dredge in the flour, shaking
  2. off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over
  3. mod−high heat. Brown the veal shanks, adding additional butter and oil if
  4. necessary. Transfer the shanks as they are browned to a platter. Add wine to
  5. the skillet, boil the mixture, deglazing the pan, until the liquid is
  6. reduced to about a half cup. Reserve in a small bowl. In a flameproof
  7. casserole just large enough to hold the veal shanks in one layer, cook the
  8. onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over
  9. mod−low heat, stirring occasionally, until the veggies are softened. Add the
  10. shanks and any accumulated juices to the casserole. Add the wine mixture,
  11. and enough broth to almost cover the shanks. Spread the tomatoes over the
  12. shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs,
  13. bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over
  14. moderately high heat. Braise the mixture, covered, in the middle of a
  15. preheated 325f oven for 2 hours, or until the veal is tender. Transfer the
  16. veal to an ovenproof serving dish with a slotted spoon. Discard the strings
  17. and keep the shanks warm. Strain pan juices into a saucepan, pressing hard
  18. on the solids. Skim off the fat. Boil for about 15 minutes or until reduced
  19. to about 3 cups. Baste the shanks in some of the reduced juices, and bake
  20. them, basting 3−4 more times, for 10 minutes or until the shanks are glazed.
  21. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks
  22. Osso Buco 66
  23. with the gremolata and pour some juice around and over them. Serve the
  24. remaining juices alongside in a boat.


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