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Osso Bucco

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CATEGORY CUISINE TAG YIELD
Meats Arab 1 Servings

INGREDIENTS

10 sl Osso bucco meat with bone; try to get from middle since its larger and more "meat", up to 12
3 Carrots; peeled and cut to rings, up to 4
2 Onions; chopped, up to 3
1 Celery stalks; well washed and cut to moons
3 Garlic cloves; (depends on taste), crushed, up to 4
2 Bay leaves; (very important, don't do without), up to 3
1 cn Crushed tomatoes; (in Israel a can contains about 1 lb.)
1 Bottle good red wine; (any kind can be subsituted. If there is a problem with wine, you can use broth but the results will be best with wine)
Seaonings to taste; (I use salt, pepper, and CAMOUN – I don't know the name in English)
Oil for frying; (he recommended olive oil but I use other kinds)
10 Potatoes; up to 12
Chopped parsley
Orange peel threads; (or just grate)

INSTRUCTIONS

GARNISH
Source : Israel Aharoni (with some changes by me)
Serves : That depends on the number of slices you put in and the size of
your oven pan - this recipe is calculated for 10-12 slices which in my
family are enough for about 9-10 fressers (they are big eaters).
1. Brown meat in oil in a large skillet. If making a lot do it in batches.
Remove from heat and place on a tray. Do not clean skillet.
2. In the same skillet (that contains oil + meat juices) saute in order
onions, garlic, celery and carrots. Finally add tomatoes and 1/2 bottle
wine. Saute for about 15 mins.
3. Add seasonings and bay leaves, saute for a few more minutes. It does not
have to be thick at this point.
4. Put half mixture in large oven pan. Arrange meat on mixture. Pour on top
the rest of the mixture. Cover with aluminum foil. Place in pre-heated
(medium) oven. Bake for about 11/2 to 2 hours. About 1 hour before end, add
peeled potatoes. Check during baking, and add fluids if neccecary (the best
choice is wine, however broth can be substituted).
5. Remove. If neccecary, place in oven for 15 mins without foil to brown.
Meat should be very very tender. Dish can at this stage be cooled and kept
at refrigerator for 24 hrs, or kept on a warm plate, or served. Best not to
freeze prepared dish (loses flavor).
6. Before serving, remove bay leaves. Arrange on tray with vegteables and
potatoes around. Garnish with chopped parsley and orange grate (exclude
orange grate if intended for children).
Posted to JEWISH-FOOD digest by "&deg;òéä è&deg;àáODh" <tarab@netvision.net.il> on
Mar 31, 1998

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