OSCO BUCO (Braised Veal in White Wine)

By Anonymous -

OSCO BUCO (Braised Veal in White Wine)


50 g butter or margarine

15 ml olive oil

1 medium onion, skinned and finely chopped

4 large or 8 small ossi buchi, weighing about 1,75 kg sawn into 5 cm lengths

45 ml seasoned flour

300 ml dry white wine

300 ml Veal or Chicken Stock

finely grated rind of 1 lemon

1 garlic clove, skinned and finely chopped

45 ml chopped fresh parsley

Risotto alla Milanese, to serve


  1. Melt the butter with the oil in a flameproof casserole, add the onion and fry gently for 5 minutes, until soft but not coloured.

  2. Coat the veal in the flour, add to the casserole and fry for about 10 minutes, until browned.

  3. Pour over the wine and boil rapidly for 5 minutes, then add the stock.

  4. Cover the pan tightly and simmer for 1 ½ – 2 hours, basting and turning the meat occasionally. Transfer the meat to a warmed serving dish, cover and keep warm. If necessary, boil the sauce rapidly to thicken, then pour over the meat.

  5. Mix together the lemon rind, garlic and parsley and sprinkle over the dish. Serve with the risotto.
    Serves 4

 



OSCO BUCO (Braised Veal in White Wine)

Comments

Post a Comment

Popular posts from this blog

Garlic and Onion Boiled Peanuts

By Anonymous -
“Here’s an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.” Ingredients: 1 tablespoon butter 1 large onion, cut into wedges 30 cloves garlic 1 1/2 pounds raw peanuts, in shells 1/2 pound salt Directions: Butter in a large saucepan over medium heat . Stir in the onion and garlic ; cook until soft and translucent , about 10 minutes. Turn off the heat . Add the peanuts and salt to onion mixture. Fill the pot with water until the peanuts are submerged, and equipped with a large screen in the pot to keep them under water. Bring to a boil , then let the heat to medium and simmer . Water level , and when it reaches the level of peanuts , add...
Read more

Struffoli

By Anonymous -
“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Read more
By Anonymous -
“This recipe was really yummy to start with but I was looking for something a little healthier so I replaced some butter with non-fat yogurt and I eliminated the salt. It is super moist and tastes great.” Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter 1/8 cup nonfat plain yogurt 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas Directions:
Read more