| |
Ossobuco recipes
1. Osso Buco
Veal shanks, olive oil, chopped carrot, stalk celery chopped, chopped red pepper, chopped green pepper, chopped onion, flour, chopped cloves garlic, dry white wine, some juice of 1/2 lemon, low-sodium chicken broth, ...
Ossobuco
Osso buco is a regional dish from Piedmont in Italy. Osso buco translates literaly to bone hole a reference to the marrow which gives the dish its distinctive flavour and body. Traditionally a veal shank is used in this dish.
Ossobuco (AW-soh BOO-koh) in Italian means bone with a hole and that's where this dish derives it's name. The hole is filled with marrow and some consider it a delicacy while others shy away from it.
Braising can be done on top of your stove or in the oven. Check out my Braised Pork with Brown Cabbage or Ossobuco for examples of this cooking method. Make sure to use a tight fitting lid on your pot to prevent the liquids from evaporating.
Gremolada
This garnish is made of chopped fresh parsley, garlic, and lemon zest. It is sprinkled over dishes like ossobuco to add a punch of fresh flavor.
Grill ...
Ossobuco (It.): shin-bone of veal, cooked with the marrow.
Ossobucco à la niçoise (Fr.): sautéed veal braised with tomatoes, garlic, onions, and orange zest; specialty of the Mediterranean.
Ostras (Sp.): oysters.
osso buco, ossobuco alla milanese (It.) Veal shanks or shin bones ( literally ``bone with a hole" ) slowly braised with onions, garlic, carrots, celery, tomatoes, stock, and white wine, and traditionally garnished with gremolada before serving; ...
 See also: Garlic, Shank, Veal, Braise, Vegetable
  
|
RSS
