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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Roasted Pepper Cream Soup with Whipped Cream, Flavored with Sambucca

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Roasted Pepper Cream Soup with Whipped Cream, Flavored with Sambucca
Directions Heat oil in a medium size soup pot with garlic and onions, let simmered at medium heat ,for about 5 minutes, then add the red pepper, jalapenos, celery, fresh tomato, tomato puree, cilantro, thyme, let simmered for another 5 minute at medium fire. Poor water over till vegetable are cover up, let cook until the vegetable are very soft. Transfer to a blender and blend till a creamy stage, season with salt. In medium stainless still bowl set the cold heavy cream together with the grinded lemon skin, beat the cream with a whip till he cream start to peak, add the Sambuca whip for and other 20 second and the preparation in a cold area. To serve – Serve in a soup bowl then top with a spoon of the Sambuca whipping cream.
Cuisine French
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
Ingredients
  • 50 gr Garlic peeled whole
  • 1 pc Onion medium coarsely chopped
  • 4 pc Red pepper seedless and chopped
  • ¼ pc Jalapenos seedless
  • 30 gr Celery
  • 4 pc Fresh medium tomato peeled
  • 40 gr Tomato puree
  • 30 gr Cilantro
  • 1 gr Thyme
  • To taste Salt
  • Whipping cream
  • 80 gr Heavy Cream
  • 2 gr Grated lemon skin
  • 40 gr Sambuca liquor
Cuisine French
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
Ingredients
  • 50 gr Garlic peeled whole
  • 1 pc Onion medium coarsely chopped
  • 4 pc Red pepper seedless and chopped
  • ¼ pc Jalapenos seedless
  • 30 gr Celery
  • 4 pc Fresh medium tomato peeled
  • 40 gr Tomato puree
  • 30 gr Cilantro
  • 1 gr Thyme
  • To taste Salt
  • Whipping cream
  • 80 gr Heavy Cream
  • 2 gr Grated lemon skin
  • 40 gr Sambuca liquor
Instructions
  1. Directions Heat oil in a medium size soup pot with garlic and onions, let simmered at medium heat ,for about 5 minutes, then add the red pepper, jalapenos, celery, fresh tomato, tomato puree, cilantro, thyme, let simmered for another 5 minute at medium fire. Poor water over till vegetable are cover up, let cook until the vegetable are very soft. Transfer to a blender and blend till a creamy stage, season with salt. In medium stainless still bowl set the cold heavy cream together with the grinded lemon skin, beat the cream with a whip till he cream start to peak, add the Sambuca whip for and other 20 second and the preparation in a cold area. To serve – Serve in a soup bowl then top with a spoon of the Sambuca whipping cream.
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