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.
Chop carrots, celery, and onions (I put everything in my food processer).
Preheat oven to 325 degrees F.
Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven) Add enough olive oil to cover the bottom (use more or less than 1/2 cup).
Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside.
Add or remove oil as needed to ...
nd pepper both sides of pork shank sections.
Heat oil
o 375 degrees. Season the osso buco with 1/2 teaspoon
In 8-quart Dutch oven over medium heat, pour in olive oil. Cook veal, a few pieces at a time, until well browned on all sides.
In drippings over medium heat, cook onion, celery, carrots and garlic until browned and tender.
Return veal to Dutch oven. Add tomatoes and next 5 ingredients over high heat to boiling. Reduce heat to low, cover and simmer 1 1/2 to 2 hours, until veal is pork tender, stirring occasionally.
When veal is done, skim off fat.
Stir in parsley and lemon peel.
Serve with rice and green beans.
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 ...
p olive oil. Sprinkle the pork generously with salt and brush
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
Instructions: Osso Buco.
Pre-heat oven
Marinate the pork with the above ingredients
In a shallow dish, stir together flour, salt, and black pepper.
Dredge meat in seasoned flour.
In a large skillet, melt butter with oil over medium heat.
Brown meat.
Remove meat from pan, and set aside.
Add onion, carrots, celery, and garlic to drippings in pan.
Cook and stir for about 5 minutes.
Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
Return meat to pan.
Bring to a boil, and reduce heat to simmer.
Cover, and cook for 1 hour, or until tender.
nto shallow bowls. Top with Osso Buco, zest and oregano.
Step 1: Rub salt to pork bones, then clean and scald
ounds of boned slightly frozen pork butt into approximately 2\" cubes
as 6.
Season the pork with pepper and salt, if
PREPARATION-.
Marinade the pork ribs with 1/4 cup
I first butterfly roast, leaving 1\" so it stays connected and flat. I then brine pork for about 3 hours (see brine recipes - I used everyday brine using water, sugar and kosher salt).
Remove from brine and place in ziploc with the teriyaki. place in fridge 24-48 hours.
get charcoals ashy on grill and place pork on it covered for 18 minutes. Flip and cook approximately 10 more minutes.
Remove onto plate and rest 5-10 minutes. I cut into 1-2\" thick slices.