Speaker: Osso-Bucco healths from Milano. The lamb shank in Italian is called Osso-bucco meaning whole bone because the bone marrow is part of the appeal of the dish. There really is nothing else like Osso-bucco made at home over the holidays.
First, start by seasoning the meat with salt and pepper, then dredge the veal shanks in one cup of flour. Attach a coarse grinding plate to a mixer and grind two stocks of celery, two carrots, one large onion and two cloves of garlic.
This very fine mince of vegetables will form the basis of the rich delicious sauce. Heat a dutch oven generously with Bertolli Extra Virgin Olive Oil and brown the meat. Then remove the meat and reserve it, quarter cup of butter. Add all the shredded vegetables. Then add one cup of dry white wine and reduce, return the meat.
Next, add two cans of Italian tomatoes with its juice and mash with your hands or the back of a wooden spoon. Then, add half-a-teaspoon of dried basil, a quarter teaspoon of dried thyme, two bay leaves and three sprigs of parsley.
Bring to a simmer over medium heat and bake in a 350 degree oven for two to three hours or until the meat is tender.
Osso-Bucco, serve this ancient classic with a White Gris.
Go to holidaykitchen.tv for a cornucopia of delicious video recipes.
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