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Рецепт Osso Buco Classic Italian Veal Stew
by Global Cookbook

Osso Buco Classic Italian Veal Stew
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  Порций: 8

Ингредиенты

  • 4 x veal shanks cracked
  • 1 lb veal stew meat cubed
  •     Flour for dredging
  • 2 Tbsp. extra virgin olive oil
  • 2 x celery ribs minced
  • 3 med carrots minced
  • 3 med garlic cloves crushed
  • 4 x anchovy filets liquid removed, mashed
  • 1 tsp dry marjoram
  • 2 x fresh thyme sprigs minced
  • 1 c. dry white wine
  • 1 can minced tomatoes - (14 ounce) liquid removed
  • 1 x bay leaf
  •     Zest of 1 lemon
  •     Zest of 1 orange
  • 1/4 c. Italian flat leaf parsley

Инструкции

  1. Generously salt and pepper the veal shanks and dredge them in the flour to coat lightly.
  2. Heat the oil over medium heat in a large frying pan or possibly pressure frypan. Brown the veal shanks and veal stew cubes, turning. Remove from the pan and set aside.
  3. Off the heat, deglaze the pan with 1/4 c. of the wine, scrapping up the brown bits.
  4. In a 5-qt or possibly larger pressure cooker, saute/fry onions, celery and carrots in a little extra virgin olive oil, stirring till the onions wilt, about 3 min. Add in the garlic, anchovies (optional), marjoram and thyme. Mix. Add in the wine, tomatoes, bay leaf, salt and pepper. Return the veal shanks and stew meat to the pan and stir well to mix.
  5. Raise the heat to high while stirring. When the mix comes to the boil, place the cover on the pressure cooker and bring pressure to the 2nd red ring (15 pounds pressure). Immediately lower heat to maintain pressure at the 2nd red ring. Cook for 25 min at the 2nd red ring.
  6. Use Natural Release Method (let the pressure subside naturally off the heat).
  7. Sprinkle the orange and lemon zest into the pan and stir well. Cover and simmer over low heat an additional 15 min without putting the mix under pressure. Remove the bay leaf. Serve in large bowls with rice or possibly egg noodles. Sprinkle each bowl with the parsley.
  8. This recipe yields 8 servings.