Osso Buco (Great Chefs of New Orleans)

Title:
Osso Buco (Great Chefs of New Orleans)

Yield:
1 Servings

Categories:
Italian,
Veal




Ingredients:





     1    Clove garlic, minced


     1 md Onion, chopped


     1 md Carrot, chopped


     1 tb Tomato paste


     1 qt Red wine


   3/4 qt Stock


     4 lg Veal shanks


     2 oz Brandy


     1 tb Arrowroot


     1 oz Butter


          Olive oil for sauteing and


          -coating shanks






 Satute onion, carrot, and garlic in a little olive oil. When onions are


 golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2


 hours. Season and oil shanks; roast in medium oven until brown. Dissolve


 arrowroot in cold brandy. Strain stock. Add brandy mixture to stock. Cook
a


 little longer with 1 ounce of butter. Braise the veal shanks in the stock


 until tender (about 1 to 1-1/2 hours). Serve before meat falls off bone.


 


 NOTES : Ross copied this from a TV broadcast


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97


 


 From: Lou Parris 


 


 Date: Thu, 09 Jan 1997 21:43:52 -0600