Skip to main content

Osso Bucco


I've heard of this dish before, somehow somewhere on TV...it sounds so foreign and yet so complicated, I thought to myself that If I ever learned how to make it, it would be great!
So this is my first time to make this dish, I picked up the recipe from a bookstore. Instead of veal shanks, I used beef shank ( they were out of veal at the supermarket)

Ingredients:
1 large onion, cut into chunks
4 sliced baby carrots
4 cloves garlic, minced
4 Veal Shanks (3-4 lbs) seasoned with Sea Salt, black pepper (ground)
2 tsps Herbes de Provence (or italian seasoning)
3/4 c beef broth, msg free and low sodium
1T dry vermouth or cooking wine
3T flour
3T water
1/4 c minced parsley
1 tsp minced garlic
1 tsp grated lemon peel, organic

1. Spray PAM on your crockpot. Layer with the onions, carrots and garlic.
2. Place Seasoned meat on top. Sprinkle with Herbes de Provence. Add broth and vermouth. Cook on low 8 hours, then HIgH 5-6 hours
3. Transfer VEAL and vegetables to serving platter; cover and keep warm. turn slow cooker to HIGH. Blend flour into water in a small bowl, then stir in slow cooker. Cook, uncovered 15 min until sauce thickens.
4. combine parsley, minced garlic and lemon peel in small bowl. Serve veal with sauce and sprinkle with parsley mixture.
Labels:

Comments

Post a Comment

Popular posts from this blog

Jollibee fried peach mango pie

Hmmm.  I went to Jollibee in Jersey city, NJ to get one of the peach mango pies.  Unfortunately they were out, so I got the banana langka instead. Then I had one of those light bulb moments to make my own Peach mango pie.  Crazy huh?  The important thing was the filling.  The filling would be a little bit hard if the yellow ripe mangoes were out of season.  Luckily Del Monte now sells them in the little plastic cups.  Filling: 1 C of yellow sliced and cubed mangoes, ripe and peaches  or Del Monte cubed mangoes and peaches with syrup 2 T peach jam preserves 1T white sugar In a little saucepan, cook the mangoes in sugar for 1 minute in medium heat until mangoes soften.  Add the peach jam and mix. Simmer for another 1 minutes.   Transfer to a bowl and cool in refrigerator. Crust: Buy the PUFF pastry crust from the supermarket.  Lay out and cut in squares.   Add the mango peach filling.  Top with ...
2 comments
Read more

Mom's Cooking

I was watching the show on Lifetime called Mom's cooking. This recipe was inpired by that show. This is called Salmon Wellington. Intead of puff pastry, I accidently got the phyllo dough. But still turned out well. I would cook this for a party gathering again, since it was easy to make and it's healthy. Ingredients: Puff Pastry crust (1 sheet for each salmon) 1-2 Salmon filets lemon salt and pepper egg white wash frozen spinach Mozorella cheese Directions: Season salmon with salt and pepper, squeeze some lemon and let sit. Defrost the puff pastry and and unroll. Place on filet of salmon in each crust. Top with a slice of mozorella and frozen spinach. Fold like a burrito. Brush with egg white wash. Bake in oven Preheated 425 F for 30 minutes or until brown.
Post a Comment
Read more

Mango Cream Pie

For mother's day, a friend of mine gave me 2 yellow mangoes. Mangoes has to be my favorite fruit. My brother shared with me a mango cream pie recipe along with my friend's mother who made it out of mango puree. This recipe is sort of a combination of both. The best mango cream pie has yet to be from Red Ribbon bakery...sweet crust, mangoes and whipped cream. For good results get sweet ripe mangoes for this recipe or add some white sugar to it. If you can't find any good mangoes, you can also try mango puree and just mix it with the cream mixture. Ingredients: 2-3 cups of fresh yellow mangoes, ripe and sweet..cut thinly 1c organic heavy whipping cream 1 small can condensed milk 1/2 c hot water or hot mangoe puree (heated up) 2 sachets of Knox white gelating powder, (2) Pilsbury ready made pie crustor or graham cracker crust, baked according to directions on package 1 tsp vanilla flavoring 1 Tbsp crushed graham cracker crumbs ...
2 comments
Read more