| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Ossobucos; 1/2 lb ea |
| 2 |
tb |
Flour |
| 4 |
tb |
Olive oil |
|
|
Salt and freshly ground pepper to taste |
| 1/2 |
c |
Dry white wine |
| 2 1/2 |
c |
Beef broth |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped chives or spring onions |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Dried marjoram |
| 1/2 |
tb |
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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