I created this style of the Italian classic Ossobucco for a birthday dinner for my friend Louie my kids some friends. It turned out to be a big hit. So I thought I would share it with you. This will feed ten persons Enjoy Chef Famie
| Ingredients: |
| 4 |
Carrots |
| 4 |
Parsnips |
| 4 |
Onions small yellow |
| 10 to 12 |
Fingerling potatoes |
| 3 ribs |
Celery |
| 2oz. |
Dried Porcini Mushrooms |
1lb.12oz.|
( 28oz.) |
Crushed tomatoes canned |
| 3 cloves |
Garlic |
| ½ cup |
Balsamic vinegar |
| 32oz |
Beef Broth |
16oz. |
Chix stock |
| 1tsp. |
Dried Thyme |
| 1tsp. |
Dried Rosemary |
| 10 pieces of 11/2 inch cut |
veal shank |
| to taste |
Freshly ground pepper |
| to taste |
Kosher salt |
|
Procedure
Cut all vegetables in rough-cut style see picture. The Porcinis leave as they are dried. Garlic dice small. Have all of these items done and ready to be used.
In a non-stick large sauté pan brown the veal both sides. Take them out and place in roasting pan. Using same sauté pans heat some olive oil and sauté all vegetables briefly except the tomatoes and mushrooms.
Arrange all vegetables, tomatoes, mushrooms and herbs on top of meat. Pour stocks and vinegar on top and gently blend together. Season with Salt and pepper.
Cover with aluminum foil and roast in a pre heated oven 350 degrees for two and half hours.
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