Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!howland.erols.net!newsfeed.internetmci.com!uunet!in3.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: "R. Burke and D. Brown" Newsgroups: rec.food.recipes Subject: Ossobuco Followup-To: rec.food.cooking Date: 29 Sep 1996 09:36:40 -0600 Organization: Mindspring Lines: 45 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <1.5.4.16.19960918122637.2dd788de@pop.tampa.mindspring.com> Reply-To: "R. Burke and D. Brown" NNTP-Posting-Host: mack.rt66.com This recipe is adapted from _The New Romagnolis' Table_ by Margaret and G.Franco Romagnoli: Ossobuco For the Battuto: 6-8 pieces veal shinbone 1 tsp. rosemary flour 3-4 fresh sage leaves 4 Tablespoons unsalted butter 1 small clove garlic 3 Tablespoons olive oil 2 Tablespoons chopped parsley 1 cup dry white wine 4 slices lemon zest 1 tsp. salt freshly ground pepper 1/2 - 1 cup chicken broth Have the veal shank sawed into pieces 11/2-2 inches long. These pieces vary in width, so 2 small ones or 1 large makes a portion. If the skin around the meat of the bone is broken, tie butcher's string around the slice before flouring and browning in order to hold the meat snugly in place. Flour the pieces thoroughly and brown them well in butter and oil over medium heat. Use a frying pan that will accommodate the ossobuchi snugly without crowding. If the pan is too big, the sauce will be too spread out and shallow to cook the veal properly. Add the battuto (rosemary, sage, garlic, parsley, and zest) to browned veal bones. Spread the herbs around and cook for a moment or two. Add the wine and stir. Add the salt and some pepper. When the wine has partially evaporated, add enough broth to bring the sauce to the top of the veal slices without covering them. Lower the heat and simmer about 40 minutes, or until really tender. Serve hot with the sauce. Serves 6. Pair with a good risotto. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.