| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Ossobucos, 1/2 lb ea | |
| 2 | T | Flour |
| 4 | T | Olive oil |
| Salt and freshly ground | ||
| pepper to taste | ||
| 1/2 | c | Dry white wine |
| 2 1/2 | c | Beef broth |
| 2 | T | Chopped parsley |
| 1 | T | Chopped chives or spring |
| onions | ||
| 2 | Bay leaves | |
| 1/2 | t | Thyme |
| 1/2 | t | Dried marjoram |
| 1/2 | T | Cornstarch, up to 1 |
INSTRUCTIONS
Coat ossobuco with flour. Heat a pan add oil and slightly brown the ossobuci. Season with salt and pepper. Add wine and cook until almost evaporated. Add broth and herbs bring to a boil and simmer 1 hour until tender. (add more broth if needed). Transfer ossobuci to a warm plate. Dissolve the cronstarch with a little water and stir into sauce until thickened. Pour sauce over ossobuco and serve. Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Sep 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 745
Calories From Fat: 494
Total Fat: 55.8g
Cholesterol: 0mg
Sodium: 2540.3mg
Potassium: 668mg
Carbohydrates: 32.1g
Fiber: 3.4g
Sugar: 6.5g
Protein: 10.3g