Osso Buco di Vitello- 6 portions
Ossco Buco:
1 medium onion finely chopped
1/2 cup olive or vegetable oil
1 cup of carrot shredded
1 cup of celery finely diced
1 cup of all purpose flour
Salt and freshly ground pepper to taste
6 pieces of veal shank; cut 2 inches thick and tied with butcher twine
2 teaspoons of tomato paste
1 cup of dry white wine
1/2 cup of carrot juice( I use V8 instead).
1/2 cup of orange juice
1 cup of tomatoes crushed
4 cups of vegetable or chicken stock( personal preference)
Tarragon vinegar to taste
Gremolata:
2 strips of lemon peel, (yellow part only) finely chopped
1/4 cup of Italian parsley, finely chopped
1 clove of garlic, finely chopped.
Bouquet Garni:
1 sprig of fresh thyme
2 bay leaves
4 cloves of garlic
3 inch celery stalk
1 sprig of rosemary
Orange Zest(just the Orange Part)
And here we go:
1. Truss meat(tie up the meat)( trussing the meat holds it together, very tender)
2. Salt and Pepper the meat, dredge in flour.
The flour catches all the juices of the meat while cooking.
3. Heat a pan with oil.
When oil begins to creep around the pan, add meat, brown on all sides 4-5 minutes.
4. Heat another pan, when pan is hot add oil, then onions.
Cooking onions first releases the harsh sulfurous quality, as onions cook the smell and taste change.
5. Then add other ingredients :carrots, celery.
The onion, carrots and celery are meant to lend the body and texture to the Osso Buco.
6. Next add tomato paste, brown the paste to take the harsh edge off.
This is called Pincage.
7. Add tomatoes.
Now transfer everything to slow cooker, add remaining ingredients for a low and slow all day or overnight.
Veal has lot of collagen and connective tissue, .
As liquid comes to boil add Bouquet.
I like to truss my bouquet so I can find it later.
Basically a braised meat dish- cooking class.
Ossco Buco:
1 medium onion finely chopped
1/2 cup olive or vegetable oil
1 cup of carrot shredded
1 cup of celery finely diced
1 cup of all purpose flour
Salt and freshly ground pepper to taste
6 pieces of veal shank; cut 2 inches thick and tied with butcher twine
2 teaspoons of tomato paste
1 cup of dry white wine
1/2 cup of carrot juice( I use V8 instead).
1/2 cup of orange juice
1 cup of tomatoes crushed
4 cups of vegetable or chicken stock( personal preference)
Tarragon vinegar to taste
Gremolata:
2 strips of lemon peel, (yellow part only) finely chopped
1/4 cup of Italian parsley, finely chopped
1 clove of garlic, finely chopped.
Bouquet Garni:
1 sprig of fresh thyme
2 bay leaves
4 cloves of garlic
3 inch celery stalk
1 sprig of rosemary
Orange Zest(just the Orange Part)
And here we go:
1. Truss meat(tie up the meat)( trussing the meat holds it together, very tender)
2. Salt and Pepper the meat, dredge in flour.
The flour catches all the juices of the meat while cooking.
3. Heat a pan with oil.
When oil begins to creep around the pan, add meat, brown on all sides 4-5 minutes.
4. Heat another pan, when pan is hot add oil, then onions.
Cooking onions first releases the harsh sulfurous quality, as onions cook the smell and taste change.
5. Then add other ingredients :carrots, celery.
The onion, carrots and celery are meant to lend the body and texture to the Osso Buco.
6. Next add tomato paste, brown the paste to take the harsh edge off.
This is called Pincage.
7. Add tomatoes.
Now transfer everything to slow cooker, add remaining ingredients for a low and slow all day or overnight.
Veal has lot of collagen and connective tissue, .
As liquid comes to boil add Bouquet.
I like to truss my bouquet so I can find it later.
Basically a braised meat dish- cooking class.
