Ossobuco with herbs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ossobucos; 1/2 lb ea | |
| 2 | tablespoons | Flour |
| 4 | tablespoons | Olive oil |
| Salt and freshly ground pepper to taste | ||
| ½ | cup | Dry white wine |
| 2½ | cup | Beef broth |
| 2 | tablespoons | Chopped parsley |
| 1 | tablespoon | Chopped chives or spring onions |
| 2 | Bay leaves | |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Dried marjoram |
| ½ | tablespoon | Cornstarch (up to 1) |
Directions
Coat ossobuco with flour. Heat a pan add oil and slightly brown the ossobuci. Season with salt and pepper. Add wine and cook until almost evaporated. Add broth and herbs bring to a boil and simmer 1 hour until tender. (add more broth if needed). Transfer ossobuci to a warm plate.
Dissolve the cronstarch with a little water and stir into sauce until thickened. Pour sauce over ossobuco and serve.
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 9, 1997