Osso buco (great chefs of new orleans)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic, minced | |
| 1 | medium | Onion, chopped |
| 1 | medium | Carrot, chopped |
| 1 | tablespoon | Tomato paste |
| 1 | quart | Red wine |
| ¾ | quart | Stock |
| 4 | larges | Veal shanks |
| 2 | ounces | Brandy |
| 1 | tablespoon | Arrowroot |
| 1 | ounce | Butter |
| Olive oil for sauteing and coating shanks | ||
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 1-½ hours). Serve before meat falls off bone.
NOTES : Ross copied this from a TV broadcast Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97 From: Lou Parris <lbparris@...> Date: Thu, 09 Jan 1997 21:43:52 -0600