br>Reduce heat and cook for an hour or until meat
o 375 degrees. Season the osso buco with 1/2 teaspoon
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.
br>Add garlic and cook for 1min.
Remove from the
he tomato paste and cook for 1 minute.
Stir in
eaf.
Cook on Low for 8 hours until the meat
he pearl onions and cook for 1 minute. Drain and trim
Combine first 3 ingrediants in a shallow dish,
stir well. Dredge veal in
flour mixture.
Heat oil in oven-proof Dutch
oven over med-high heat.
Add veal & brown on all side Remove from pan & set aside
Reduce heat to med.,add
carrots & next 4 ingre.
Cook for 5 minutes stirring
to deglaze the pan.
Return veal to pan add tomat
and next 3 ingre
Cover & bake @ 350 for 2hours
Dicard bay leaf
aste and anchovy paste. Cook for 1 - 2 minutes.
Add
iced vegetables and mushrooms, cook for for 5-10 minutes or until
nions and cook, as is, for 5 minutes.
Now add
Heat 2 tsp of the oil in a Dutch oven on high heat. Brown veal shanks 4-5 mins, turning once. Transfer to a plate.
Heat remaining 2 tsp oil in pan on medium-high heat. Saute onion and garlic 2-3 mins. Stir in curry paste. Cook, stirring, 1 min, until fragrant. Add zucchini and cook stirring, until well coated.
Stir in coconut cream, stock and fish sauce. Bring to a boil. Reduce heat to low. Return veal shanks to pan. Simmer, covered, 1 1/2-2 hours, until very tender. Stir in lime juice.
Serve with rice, lime, cilantro leaves and ...
acon fat on both sides for 5-7 minutes per side
oil. Cook, covered, for 1 minute. Set aside for 1 hr to
nd orange zest and fry for 2-3 minutes.
add
utch oven. Brown osso buco on both sides for 2-3 mins
Cut two veal shanks into 2-inch pieces.
Roll shanks in flour and saute in butter over high heat until brown on all sides.
Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
Reduce heat, cover and braise for 10 minutes.
Add white wine. Cover and gently simmer for 2 ho urs.
The liquid should barely cover the meat. Just before serving, stir in the gremolada.
This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
ower heat, cover, and simmer for 15 minutes or until the
In a 3 qt crock pot, combine garlic, onion, carrot, herbs, tomatoes, tomato paste, and lemon zest.
Heat oil in a skillet over medium heat until shimmering. Season the flour with salt and pepper. Dredge the veal on all sides in the flour, then brown in the hot oil. When browned on all sides, transfer the meat and any remaining oil to the crock pot. Deglaze the skillet with the wine (add the wine and scrape up any browned bits that have stuck to the pan), then add the wine to the crock pot.
Cover and cook on low 6-8 hours. Adjust ...
and remaining garlic in bowl for gremolata. Using slotted spoon, remove