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  • Osso Buco (Great Chefs Of New Orleans)

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    Osso Buco (Great Chefs Of New Orleans)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x clove garlic, chopped
    • 1 med onion, minced
    • 1 med carrot, minced
    • 1 Tbsp. tomato paste
    • 1 quart red wine
    • 3/4 quart stock
    • 4 lrg veal shanks
    • 2 ounce brandy
    • 1 Tbsp. arrowroot
    • 1 ounce butter
    •     extra virgin olive oil for sauteing and coating shanks

    Directions

    1. Satute onion, carrot, and garlic in a little extra virgin olive oil. When onions are golden brown, add in tomato paste. Cook down. Add in wine and stock. Simmer for 2 hrs.
    2. Season and oil shanks; roast in medium oven till brown. Dissolve arrowroot in cool brandy.
    3. Strain stock. Add in brandy mix to stock.
    4. Cook a little longer with 1 oz of butter.
    5. Braise the veal shanks in the stock till tender (about 1 to 1-1/2 hrs).
    6. Serve before meat falls off bone.

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