Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
Add the stock and wine to the pan. Cook until bubbling.
Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description ...
In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.
In 12-inch skillet, heat oil with garlic over medium heat. Add turkey in single layer; sprinkle with pepper flakes.
Cook 4 minutes and turn.
Spoon pizza sauce evenly over turkey.
Top with 6 Cheese Italian Recipe Blend.
Cook over low heat about 3 minutes more or until turkey is cooked through and cheese is melted. Makes 4 servings.
o 375 degrees. Season the osso buco with 1/2 teaspoon
Place the flour mix in a flat plate and cover each side of ossobuccos.
In a hot pan put in the olive oil and at high heat brown the ossobucco 2 at a time make sure each side is golden brown.
Set the meat aside.
In the same pan add the onions, carrot, celery, and bay leaf; lower heat and cook 5 minutes turning occ.
ADD the wine; let boil and reduce by half. Add the tomatoes with juice and tomato paste, salt and pepper, and return the veal to the pot, reduce heat cover and let simmer for 1 hr 30 minutes.
Uncover.
With a fork ...
Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; saute 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted ...
br>MAKE AHEAD The Carrot Osso Buco can be refrigerated overnight
Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
Add the onion and cook over low heat until soft and golden.
Add garlic and cook for 1min.
Remove from the pan.
Dust veal with flour and brown both sides in the hot pan in batches and remove.
Return the onion to the casserole and stir in any remaining flour.
Slowly stir in tomatoes, coke and stock and add French onion soup powder.
Combine well.
Return the veal to the casserole and bring to boil, stirring.
Cover and reduce heat to low so ...
ver the top of the Osso Buco.
Preheat oven to 350\u00b0F. Dust osso buco in seasoned flour, shaking off any excess.
Heat oil in a Dutch oven on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate and keep warm.
In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir in the tomatoes and red wine and cook 2-3 minutes. Season to taste.
Return osso buco to sauce and coat well. Bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.
large Dutch oven. Brown osso buco on both sides for
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
br>You can quadruple this recipe and make as many as
Instructions: Osso Buco.
Pre-heat oven
anilla, coconut optional.
This recipe is transcribed as written in
br>1 pound of sweet Italian sausage.
1 pound of
love garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2
nto shallow bowls. Top with Osso Buco, zest and oregano.
or the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion