vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Osso Bucco

OSSO BUCCO
Dum Aloo Kashmiri

Dum Aloo Kashmiri

Kashmiri dum aloo recipe is among the top hot cooking recipes....

Baghare Baingan

Baghare Baingan

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

Vankaya gasagasala koora

Vankaya Gasagasala Koora

eggplant cooked with poppyseed paste recipe as per anupem...

Hot tomato and spring onions

Hot Tomato And Spring Onions

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

Potato Pancakes

Potato Pancakes

How to makePotato Pancakes ?How to cookPotato Pancakes ?Learn the recipePotato Pancakes ...

Khichri (Spicy Lentil Rice)

Khichri (spicy Lentil Rice)

How to makeKhichri (Spicy Lentil Rice) ?How to cookKhichri (Spicy Lentil Rice) ?Learn th...

Osso Bucco Recipe, How To Make Osso Bucco Recipe

How to makeOSSO BUCCO?How to cookOSSO BUCCO?Learn the recipeOSSO BUCCOby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make OSSO BUCCO

(59 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
OSSO BUCCO
Author : Vahchef
Main Ingredient : carrots
Servings : 0 persons
Published date : November 13, 2016


Ingredients used in OSSO BUCCO
• Butter - 2 teaspoons.
• Olive oul - 2 teaspoons.
• Chopped onion - 2 cup.
• Carrots - 2 numbers.
• Garlic - 2 clove.
• Veal shanks - 4 numbers.
• Flour for dredging - 1/2 cup.
• Olive oil - 2 teaspoons.
• Dry white wine - 1 cup.
• Tomatoe - 1 lbs.
• Chopped parsley - 1/4 cup.
• Dried basi - 1 teaspoons.
• Beef broth - 2 cup.
• Salt and pepper - to taste.
Method:

Set a dutch oven or large ovenproof pot that is large enough to hold the veal in one layer over medium heat. In it place the butter and 2 tablespoons of olive oil and heat until the butter is melted. Add the onions and carrots and saute for a few minutes until the vegetables have softened somewhat. Add the garlic, saute for a moment longer and remove from the heat.

Use kitchen twine to tie the veal shanks around the circumference. Place the flour in a paper bag, add the shanks and shake gently. In a separate saute pan, heat the 2 tablespoons of olive oil add the floured shanks and brown on both sides. Transfer the veal to the dutch oven on top of the vegetables.

To the saute pan add the wine and boil until reduced to half, scraping up browned bits. Now add the wine and everything else to the veal. Taste for salt and pepper. Make sure that the veal is covered with the liquid. You may need to add a little water. Cover tightly with aluminum foil, then the lid, and place the pot in the oven for 2 hours, until the veal is very tender.

To serve, in the center of each plate place a mound of whatever starch you like best, rissotto is traditional, but mashed potatoes, polenta, or wide noodles may be used. Top each with a shank and remove the string. Spoon the rich sauce over all.

nbsp;






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter