Osso Bucco


Osso Bucco in the same way as Veal, Kosher Salt, field Black Pepper, All-purpose Flour, Bertolli Classico Olive Oil, Carrots, Onions, Celery, Dry White Wine, Bertolli Vineyard Premium Collect Marinara With Burgundi Wine Sauc, Flat Leaf Parsley, Grated Lemon Peel

The ingredient of Osso Bucco

  • 7 1 2 veal approximately 4 1 2 lbs
  • 2 teaspoons kosher salt
  • 1 teaspoon field black pepper
  • 1 cup all purpose flour
  • 1 4 cup bertolliu00ae classico olive oil
  • 1 carrots
  • 1 onions
  • 1 stalk celery finely chopped
  • 1 2 cup dry white wine
  • 1 jar bertolli vineyard premium collect marinara when burgundi wine sauc
  • 3 tablespoons flat leaf parsley finely chopped
  • 1 tablespoon grated lemon peel

The Instruction of osso bucco

  • preheat oven to 375u00b0
  • tie each veal shank to bone with kitchen twine combine flour salt and pepper in shallow dish dip veal in flour mixture turning to coat
  • heat olive oil in large deep heavy duty skillet or dutch oven and brown veal remove veal from skillet and set aside
  • arrange veal in 13 x 9 inch heavy roasting pan pour sauce mixture over veal cover with aluminum foil and bake 1 hour 30 minutes or until veal is tender to serve remove twine from veal combine parsley with lemon in small bowl serve if desired over hot cooked mashed potatoes with sauce sprinkle with parsley mixture
  • cook carrot onion and celery in same skillet stirring occasionally 5 minutes or until vegetables are tender stir in wine and cook 2 minutes stir in sauce bring to a boil over high heat remove from heat

Nutritions of Osso Bucco

@type: nutritioninformation
@type: 970 calories
@type: 19 grams
@type: 440 milligrams
@type: 46 grams
@type: 2 grams
@type: 110 grams
@type: 17 grams
@type: 1240 milligrams
@type: 2 grams

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