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Osso Buco With Toasted Pine Nut Gremolata

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CATEGORY CUISINE TAG YIELD
Meats, Grains Spanish Molto03 4 Servings

INGREDIENTS

4 Veal shanks, cut 3" thick –
3 1/2 to 4 lbs
6 T Virgin olive oil
Salt, to taste
Freshly-ground black pepper
to taste
1 Carrot, chopped 1/4" thick
Coins
1 Spanish onion, chopped 1/2"
dice
1 Celery rib, cut 1/4" slices
2 T Chopped fresh thyme leaves
2 c Basic Tomato Sauce, see *
Note
2 c Chicken stock
2 c Dry white wine
1 Italian parsley
1/4 c Pine nuts, toasted under
Broiler until dark brown
Zest of 1 lemon
Gremolata, see below
1 Recipe Risotto Milanese, see
* Note

INSTRUCTIONS

Note: See the "Basic Tomato Sauce" and "Risotto Milanese" recipes
which are included in this collection.  Preheat oven to 375 degrees.
Season shanks all over with salt and  pepper. In a heavy-bottom
casserole (6 to 8 quart), heat olive oil  until smoking. Place shanks
in pan and brown all over, rolling to get  all edges, about 12 to 15
minutes. Remove shanks and set aside. Add  carrots, onion, celery and
thyme leaves and cook, stirring regularly  until golden brown and
slightly softened, about 8 to 10 minutes. Add  Basic Tomato Sauce,
chicken stock and wine and bring to a boil. Place  shanks back into
pan, making sure they are submerged at least halfway  and cover pan
with tight fitting lid or aluminum foil. If shanks are  not covered
halfway, fill with additional chicken stock. Place in  oven for 2 to 2
1/2 hours and cook until meat is falling off the  bone. Remove and let
stand 10 minutes before serving with the Risotto  Milanese. Gremolata:
Mix chopped parsley, toasted pine nuts, and  lemon zest together
loosely in a small bowl. Set aside to sprinkle  over meat when ready to
serve. Place the risotto in a deep platter,  over which you can place
osso buco. Sprinkle with gremolata and  serve. This recipe yields 4
main course servings.  Recipe Source: MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK  ~ (Show # MB-5663 broadcast 03-21-1996)
Downloaded from their  Web-Site - http://www.foodtv.com  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  09-18-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 153
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 3.6mg
Sodium: 262mg
Potassium: 281.2mg
Carbohydrates: 10.5g
Fiber: 1.4g
Sugar: 3.9g
Protein: 3.5g


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