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.
o 375 degrees. Season the osso buco with 1/2 teaspoon
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 ...
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
nto shallow bowls. Top with Osso Buco, zest and oregano.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
Now add the tomatoes, broth, wine and pepper and fresh herbs.
Bring to a boil, cover and reduce to a simmer for 30 minutes.
When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
Pour this ...
Heat the oil in a large nonstick dutch oven over medium heat.
Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
Stir/saute about 8 minutes or until the vegetables are very soft.
Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
Return the chicken to the pan; bring to a boil.
Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
...
Salt and pepper thighs and saute in 1T. olive oil.
Chop onion, carrot, celery and garlic into a fine mince.
Remove chicken thighs when brown on both sides.
Add veggies to pan and cook till soft.
Deglaze pan with red wine and reduce by half.
Add tomato sauce, diced tomatoes, oregano and rosemary.
Cook till bubbly then add thighs back to the pan.
Simmer 40-60 minutes.
Meanwhile combine chopped parsley, lemon zest and chopped garlic.
Before serving add the last 3 ingredients.
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.
Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, ...
In small bowl, combine dried mushrooms and hot water.
Allow mushrooms to reconstitute, making sure to save the liquid!
Season veal with salt and pepper, then dredge in flour, shaking off excess.
Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed.
Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed.
Return veal to pan, add wine and reduce for 5 minutes.
Be sure to scrape up any brown bits off ...