Osso buco (great chefs of new orleans)

1 Servings

Ingredients

Quantity Ingredient
1 Clove garlic, minced
1 medium Onion, chopped
1 medium Carrot, chopped
1 tablespoon Tomato paste
1 quart Red wine
¾ quart Stock
4 larges Veal shanks
2 ounces Brandy
1 tablespoon Arrowroot
1 ounce Butter
Olive oil for sauteing and coating shanks

Directions

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 1-½ 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 <lbparris@...> Date: Thu, 09 Jan 1997 21:43:52 -0600

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