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Old 09-19-2012, 12:27 AM
Location: Venice Italy
1,028 posts, read 1,173,154 times
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Ingredients: (serves 4) 4 veal shanks, onion, butter, olive oil, a lemon, a clove of garlic, flour, 400 grams of tomato puree, carrot, celery, red or white wine, salt, pepper and broth.

Preparation: peeled the onion, carrot and celery, wash and chop finely.
Put the mixture in a large pan with 40 grams of butter and 3 tablespoons of oil, let it dry on low heat.
Meanwhile, with a scissor engrave in two or three points the greasy film that surrounds the shanks (in this way will avoid "curl" in cooking) some recommend to remove it; flour and place them in pan, making them coloring from both sides.
Sprinkle with a little 'wine it to evaporate, then with the tomato puree, add salt and pepper and cook over low heat for about 1 hour and 45 minutes, adding a little broth if needed, and keeping the lid on.
prepare chopped peeled garlic with lemon zest, whait for a quarter of an hour before removing the shanks from the heat, sprinkle over the chopped prepared and finished cooking.
Recommendation: best served with mashed potatoes.
The time for the preparation and cooking of beef shanks, is approximately two hours

Last edited by miticoman; 09-19-2012 at 12:50 AM..
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Old 09-19-2012, 12:33 AM
Location: Volcano
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Very nice, Mitocoman.

In the US this is commonly referred to as Osso Bucco or Ossobuco

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