Slice up 2 onions, 3 large carrots, 2 cloves of garlic and a stick of celery. Place is a thick bottomed pan with a thin file of olive oil and fry gently until the onions are golden brown. Remove and place in an ovenproof caserole dish. Take 6 pieces of shin, sprinkle pepper and a small amount of salt on each piece, dip in flour and shake of the exess flour. Fry in the thick bottomed pan very quickly (both sides) to seal the meat Take the meat and place standing upright on the fried vegetable mix. It is important that the meat stays standing up packed close togetherelse the marrow will fall our when cooking. Pour our any exess oil from the thick bottomed pan. Add 1 cup of dry white wine and boil liquid quickly until there is only about 2 tablespoons left. Now, to the pan add 2 cups of meat stock, 2 tins of Italian whole peeled tomatoes (cut up), some Origanum and some Basil. Bring to the boil. Pour over the meat in the caserole dish so that it just covers the meat and place in oven at 160deg C for about 2 1/2 hours. Remove from oven, grate some lemon rind and put some parley on top. Serve with Polenta or rice. Emanuel
Osso Bucco - 2008 is rated/received certificates of: USA:R USA:TV-14
It is pronounced "os-soh buh-koh."
osso bucco
Osso bucco is a dish made with veal shanks.
Mad Hungry - 2010 Sunday Dinner Italian Osso Bucco 1-92 was released on: USA: 2011
Osso bucco (a veal soupy/stew dish).
it comes from under the bum insde the gooch which looks like a nutit tastes nice after you cook it
Yes sure, Ossobuco or osso buco is Italian for "bone with a hole" and only people who want to eat the some boring food every time they go camping would say it can only be veal.
Veal Osso Bucco is an Italian dish and is made from the leg or shank cut of veal or baby lamb. If you cut the shank into a bi-section that is the cut you use for the Osso Bucco. Normally seared in a pan then baked with vegetables and the juice of the meat along with other ingredients. Depending on the region of Italy the recipes can change drastically from there. My Father made it Milanese style with finely chopped parsley, carrots, onions, lemon jest and many other delicious ingredients.
veal chops veal tenerloin veal shanks osso bucco veal top round for medallions veal sweetbreads...mmm
well pasta is common, pizza is common, but you could make a turkey broccoli pasta casserole with riccota cheese on the top also you could have a nice osso bucco. it depends what region of Italy though, as the cuisine varies so much.
Tony Bucco was born in 1962.