Post by marlaoh on Jun 6, 2003 5:56:20 GMT -6
OssoBucco with Summer Vegetables Rissotto
From the kitchen of Pizzazz Ristorante & Pizzeria
Serves 4 people
Veal Shank Recipe
4 12-13 oz hind veal shank
1 stalk celery, diced
1 carrot, peeled and diced
1 yellow onion, diced
1 cup flour
2 tbsp unsalted butter
2 tbsp olive oil
1 cup dry Marsala Wine (preferably imported Florio)
2 cups veal stock, or low sodium beef stock
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
Preheat oven to 300 degrees.
Dredge the veal shank in the flour and shake off ant excess.
Heat the oil just until smoke point and brown the shanks on both sides about 4-5 minutes.
Transfer the shanks to a side dish and add the carrots, onion and celery.
Cook, stirring until golden brown.
Return the meat to the skillet, raise the heat to high and carefully add the marsala wine.
Cook until the wine is almost reduced, 5-6 minutes.
Add the stock and bring to a boil.
Season with salt and pepper and place the skillet in the oven for 1 1/2 - 2 hours or until the meat is just starting to fall away from the bone.
Taste and adjust seasoning.
For a simple sauce, reduce some of the veal stock in a separate pan, reduceing by half, add 1 tablespoon of unsalted butter.
Summer Vegetable Rissotto
2 cups aborio or carnoroli rice
1/2 cup yellow onion, diced
2 tbsp olive oil
2 tbsp unsalted butter
1 gallon boiling water
1 cup white wine
1/2 cup parmesan or Romano cheese
In a thick bottom, high-edged saute pan, heat oil over medium heat.
Saute the onions until tender and clear.
Stir the rice and coat with the onion-oil mixture.
Heat for about 3-5 minutes.
Stir in the wine and gently cook until all the wine is absorbed.
Stir in 8 oz (1 cup ) of water at a time, stirring frequently until all the liquid is absorbed after each addition.
Once the liquid is absorbed, add the butter, cheese and any cooked vegetables desired.
Taste and adjust seasoning.
Spoon into bowl, placing veal shank on top.
From the kitchen of Pizzazz Ristorante & Pizzeria
Serves 4 people
Veal Shank Recipe
4 12-13 oz hind veal shank
1 stalk celery, diced
1 carrot, peeled and diced
1 yellow onion, diced
1 cup flour
2 tbsp unsalted butter
2 tbsp olive oil
1 cup dry Marsala Wine (preferably imported Florio)
2 cups veal stock, or low sodium beef stock
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
Preheat oven to 300 degrees.
Dredge the veal shank in the flour and shake off ant excess.
Heat the oil just until smoke point and brown the shanks on both sides about 4-5 minutes.
Transfer the shanks to a side dish and add the carrots, onion and celery.
Cook, stirring until golden brown.
Return the meat to the skillet, raise the heat to high and carefully add the marsala wine.
Cook until the wine is almost reduced, 5-6 minutes.
Add the stock and bring to a boil.
Season with salt and pepper and place the skillet in the oven for 1 1/2 - 2 hours or until the meat is just starting to fall away from the bone.
Taste and adjust seasoning.
For a simple sauce, reduce some of the veal stock in a separate pan, reduceing by half, add 1 tablespoon of unsalted butter.
Summer Vegetable Rissotto
2 cups aborio or carnoroli rice
1/2 cup yellow onion, diced
2 tbsp olive oil
2 tbsp unsalted butter
1 gallon boiling water
1 cup white wine
1/2 cup parmesan or Romano cheese
In a thick bottom, high-edged saute pan, heat oil over medium heat.
Saute the onions until tender and clear.
Stir the rice and coat with the onion-oil mixture.
Heat for about 3-5 minutes.
Stir in the wine and gently cook until all the wine is absorbed.
Stir in 8 oz (1 cup ) of water at a time, stirring frequently until all the liquid is absorbed after each addition.
Once the liquid is absorbed, add the butter, cheese and any cooked vegetables desired.
Taste and adjust seasoning.
Spoon into bowl, placing veal shank on top.