Got something to share? Whether it's writing or art, you'll fit right in. Come on, join us. This is like our own personal club to inspire, give feedback on your manuscript or work of art. Creativity is a process.
2tablespoonsGarlic Olive Oil or Extra Virgin Olive Oil
1large Onion diced
2cupsCarrots cut into ¾ inch pieces
2cupsCelery cut into ¾ inch pieces
1tablespoonThyme chopped, use ½ if dry
1tablespoonRosemary chopped, use ½ if dry
2glasses Chardonnay or Sauvignon Blanc, the Chef uses LARGE GLASSES 🙂
1can 28 ounces Tomatoes peeled and seeded (the Chef used LaValle tomatoes)
2cupsBeef Stock or Broth
½cupPort Wine, optional
Salt and Pepper to taste
¼cupFlour to thicken
12 to 15Kalamata Olives pitted
Zest of one Lemon
Preheat Oven to 375ºF / 190ºC
Dust your Osso Bucco in seasoned flour and corn meal. In a frying pan heat some olive oil and when 365F sauté the meat until golden brown, and reserve.
In a Dutch oven or any oven proof pot heat the olive oil, when hot add the onion and cook until golden brown. Add the carrots, garlic, celery, thyme and rosemary, and wine. Bring the wine to boil and let it reduce by half.
AFTER THE WINE HAS REDUCED, add the tomatoes, tomato puree, Port wine. Add the flour like the Chef did in the video. Add salt and pepper to taste, and Bay leaves. Cover your pot and bake until the meat is tender and fall of the bones. Depending on the size it could take 2 to 3 hours.
When cooked, add the olives and the lemon Zest and serve with Polenta or Risotto.
For more instructions watch the video
This page was posted by Sputnik One of the Sputniks Orbit blog