judge wopner
TRIBE Member
Osso Buco, (Braised Veal Shanks)
w/ pasta
a winter time standard...
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purchase Veal shanks (veal medallions with the bone in the middle) from a good butcher who cuts them nice and thick. (the ones in the supermarket pre pakaged are too short)
dredge the shanks in salted/peppered flour, shake off excess.
in a large heavy pan (dont use teflon) add enough olive oil to coat and turn to med-high heat.
once hot add veal shanks. let brown aprox. 2 minutes each side
remove from pan and place on plate, turn heat to med.
discard oil from pan, add one big spoon of butter.
add one large diced onoin, 2 large diced carrots, salt and pepper.
let fry until golden, about 3 minutes, stiring occasionally.
turn heat to med- high, 1/3 small can of tomato paste. for one minute stir,
then add one bay leat, dried tyme and one cup red wine and zest of one lemon.
allow to bubble down and reduce until the mixture gets really thick and coats everything, about
2 minutes
put veal shanks back in pan along w/ one more cup red wine and enough chicken stock to just over half way covering the shanks.
allow to boil, then reduce heat to a gentle simmer, enough that the bubbles are slowly rising sparingly.
let cook uncovered for 2 hours. if liquid gets a little too low add some water.
after 2 hours, remove veal shanks carefully as they should be falling off the bone, strain the liquid to remove all the veggies and bay leaf, return to pan to reduce to a nice thick sauce like consistency.
add one chopped clove of garlic, and one small can tomatoes if cooking 2 veal chops, and a large can of tomatoes if cooking 4 or more chops.
bring to a boil and allow to simmer arpox. 10 minutes at a fast bubble, add salt/pepper/chilli flakes.
once thick enough for pasta sauce, add your pre-boiled noodels to sauce to soaki it up on high heat for 30 seconds, plate and serve with the veal shank on top. add fresh grated parmigiano and parsely
drink lots of wine and be happy.
.bosa
w/ pasta
a winter time standard...
-------------------------------------------------------
purchase Veal shanks (veal medallions with the bone in the middle) from a good butcher who cuts them nice and thick. (the ones in the supermarket pre pakaged are too short)
dredge the shanks in salted/peppered flour, shake off excess.
in a large heavy pan (dont use teflon) add enough olive oil to coat and turn to med-high heat.
once hot add veal shanks. let brown aprox. 2 minutes each side
remove from pan and place on plate, turn heat to med.
discard oil from pan, add one big spoon of butter.
add one large diced onoin, 2 large diced carrots, salt and pepper.
let fry until golden, about 3 minutes, stiring occasionally.
turn heat to med- high, 1/3 small can of tomato paste. for one minute stir,
then add one bay leat, dried tyme and one cup red wine and zest of one lemon.
allow to bubble down and reduce until the mixture gets really thick and coats everything, about
2 minutes
put veal shanks back in pan along w/ one more cup red wine and enough chicken stock to just over half way covering the shanks.
allow to boil, then reduce heat to a gentle simmer, enough that the bubbles are slowly rising sparingly.
let cook uncovered for 2 hours. if liquid gets a little too low add some water.
after 2 hours, remove veal shanks carefully as they should be falling off the bone, strain the liquid to remove all the veggies and bay leaf, return to pan to reduce to a nice thick sauce like consistency.
add one chopped clove of garlic, and one small can tomatoes if cooking 2 veal chops, and a large can of tomatoes if cooking 4 or more chops.
bring to a boil and allow to simmer arpox. 10 minutes at a fast bubble, add salt/pepper/chilli flakes.
once thick enough for pasta sauce, add your pre-boiled noodels to sauce to soaki it up on high heat for 30 seconds, plate and serve with the veal shank on top. add fresh grated parmigiano and parsely
drink lots of wine and be happy.
.bosa
