How to Cook Ossobucco

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Hot to Cook Ossobucco
Course Main Dish
Cuisine French
Prep Time 90 Minutes
Cook Time 55 Minutes
Servings
Ingredients
  • 60 gr Flour all purpose
  • 30 gr Olive oil
  • 50 gr Butter
  • 150 gr Onion finely chopped
  • 30 gr Garlic minced
  • 60 gr Carrots fine dice
  • 50 gr Tomato paste
  • 300 gr Tomato peeled, seeded and diced
  • 150 gr Dry white wine
  • 150 gr Orange juice fresh squeeze
  • 1 pc Bay leaves
  • 1 sprig Thyme
  • 30 gr Grated orange rind
  • Salt – to taste
  • Pepper black – to taste
  • 6 pc Fresh Rosemary sprig
Course Main Dish
Cuisine French
Prep Time 90 Minutes
Cook Time 55 Minutes
Servings
Ingredients
  • 60 gr Flour all purpose
  • 30 gr Olive oil
  • 50 gr Butter
  • 150 gr Onion finely chopped
  • 30 gr Garlic minced
  • 60 gr Carrots fine dice
  • 50 gr Tomato paste
  • 300 gr Tomato peeled, seeded and diced
  • 150 gr Dry white wine
  • 150 gr Orange juice fresh squeeze
  • 1 pc Bay leaves
  • 1 sprig Thyme
  • 30 gr Grated orange rind
  • Salt – to taste
  • Pepper black – to taste
  • 6 pc Fresh Rosemary sprig
Instructions
  1. Directions Season the veal shank with salt, pepper and spread the orange skin over, dredge the season veal shanks into the flour both side. (Shake every piece to remove the excess of flour). In a medium skillet, heat the olive oil together with butter; brown the veal on all side over medium heat. Remove all veal shank and set aside. In the same skillet add the onions and cook till are turning light brown, add garlic and the carrot. Add the tomato paste, fresh diced tomato and let cook for another 3 minutes, poor the white wine over and the orange juice. Return the sautéed shanks; let cook at medium heat) for about 45 minutes or till the meat is very tender. Serve on a bed of a mushrooms risotto, spoon the cooking liquid over just before serving, decorated with some fresh rosemary Note: it’s important to have the meat cover during the cooking process; you can add some vegetable stock if necessary
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Seared Ahi Tuna on top of Bean Stew in Teriyaki Sauce

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Seared Ahi Tuna on top of Bean Stew in Teriyaki Sauce
Directions Mix all ingredients together and set a side; baste each tuna fillet with honey (using a brush) then evenly coat the tuna steak and gently press it in, so that adheres to the surface. Place a thick-bottomed frying pan, add the oil and swirl to coat the pan. When you see small wisps of smoked, add the tuna to the pan and sear the steak for about 1 minute on each side. Beans stew – In medium skillet heat oil together with onion, thyme, stirring occasionally, until onion turn soft and chine, add both beans together with some broth let simmer for 10 minutes, just before serving add the spinach, season with salt and pepper, set a side. Teriyaki sauce – Combine all ingredients in a sauce pan on a medium heat until the sugar is dissolved the add the dissolved corn starch, whisk until the sauce reach the right consistency. To serve – Cut each steak diagonally into 4-6 slices and display on top a large spoon of bean stew; spoon the sauce around, decorated with any baby cress
Course Main Dish
Cuisine African
Prep Time 45 Minutes
Cook Time 20 Minutes
Servings
Ingredients
  • 50 grams Honey
  • 2 grams Coriander grounded
  • 5 grams Paprika
  • 3 grams Californian sea salt
  • 50 grams Vegetable oil
  • 50 grams olive oil
  • 1 piece Onion thinly diced
  • 50 grams garlic finely chopped
  • 2 grams Thyme sprig
  • 200 grams White kidney beans rinsed
  • 200 grams Red kidney beans rinsed
  • 100 grams Fresh spinach leaves
  • Teriyaki sauce
  • 50 grams Soy sauce
  • 200 grams Water
  • 20 grams Sweet rice wine
  • 10 grams gr Brown sugar
  • 10 grams Ginger fresh minced
  • 20 grams Garlic fresh minced
Course Main Dish
Cuisine African
Prep Time 45 Minutes
Cook Time 20 Minutes
Servings
Ingredients
  • 50 grams Honey
  • 2 grams Coriander grounded
  • 5 grams Paprika
  • 3 grams Californian sea salt
  • 50 grams Vegetable oil
  • 50 grams olive oil
  • 1 piece Onion thinly diced
  • 50 grams garlic finely chopped
  • 2 grams Thyme sprig
  • 200 grams White kidney beans rinsed
  • 200 grams Red kidney beans rinsed
  • 100 grams Fresh spinach leaves
  • Teriyaki sauce
  • 50 grams Soy sauce
  • 200 grams Water
  • 20 grams Sweet rice wine
  • 10 grams gr Brown sugar
  • 10 grams Ginger fresh minced
  • 20 grams Garlic fresh minced
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