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Рецепт Budget: Osso Buco
by Global Cookbook

Budget: Osso Buco
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Ингредиенты

  • 1/4 c. All-purpose flour Salt Pepper
  • 4 lb Veal shanks, cut into 2-inch pcs
  • 1/4 c. Extra virgin olive oil
  • 4 x Celery stalks, minced
  • 3 x Carrots, minced
  • 2 x Onions, minced
  • 3 x Garlic cloves, chopped
  • 1 1/2 c. White wine
  • 1 1/2 c. Chicken stock
  • 1 tsp Dry sage
  • 1 tsp Dry rosemary
  • 1 x Bay leaf
  • 1/4 c. Tomato paste
  • 1/2 c. Fresh parsley, minced
  • 2 Tbsp. Grated lemon rind
  • 4 x Garlic cloves, chopped

Инструкции

  1. Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce. As a bonus, the centre of the bone is filled with delicious marrow, that can be scooped out with a small spoon.
  2. In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add in a few pcs of veal and shake; repeat with remaining veal. In Dutch oven, heat oil over medium-high heat; brown shanks in batches. Remove shanks and set aside.
  3. Add in celery, carrots, onions and garlic; cover and cook over low heat for about 8 min or possibly till onions are softened. Return veal to pan.
  4. Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70 min or possibly till veal is tender. Stir tomato paste into pan; cook, uncovered, for about 15 min or possibly till sauce is thickened. Season with salt and pepper to taste. Throw away bay leaf.
  5. Gremolata: Meanwhile, in small bowl, combine minced parsley, lemon rind and garlic. Sprinkle Gremolata over individual servings.
  6. Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"