Italian recipes

Osso Buco (Great Chefs Of New Orleans)

Course : Italian
Serves: 1

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Ingredients:

1 clove garlic -- minced

1 medium onion -- chopped

1 medium carrot -- chopped

1 tablespoon tomato paste

1 quart red wine

3/4 quart stock

4 large veal shanks

2 ounces brandy

1 tablespoon arrowroot

1 ounce butter

1 tablespoons olive oil for sauteing and coating shanks

Preparation / Directions:

Satute onion, carrot, and garlic in a little olive oil. When onions are golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2 hours. Season and oil shanks; roast in medium oven until brown. Dissolve arrowroot in cold brandy. Strain stock. Add brandy mixture to stock. Cook a little longer with 1 ounce of butter. Braise the veal shanks in the stock until tender (about 1 to 1-1/2 hours). Serve before meat falls off bone.

Osso Buco (Great Chefs Of New Orleans)

Ingredients:

Preparation / Directions:

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