Osso Bucco (my version). Despite the Japanese sound, it is an Italian dish.
|Cooking time 150 minutes||Number of servings 4|
In the classic version is prepared with chopped across the calf of the legs. But I on the market one chop did not want the bones from pokroetsya, it is only necessary to cut. So I took the pork shank (they nerability into 3 parts very nicely) and put into action those parts where there is meat. The lower pieces went to jelly.
In a thick-walled dish with high sides and fry in a mixture of olive oil and butter with diced carrot, stalk celery and onions. Add the not too finely chopped garlic and fresh chilli and fry a little more.
PySy. I had carrots, greens and freeze "Mexican".
Veal shanks, chopped crosswise with brain bone, roll in flour and fry in a pan on both sides in a mixture of olive oil and butter until Golden brown.
Take out and put in the sauteed vegetable mixture. Cover and keep on low heat.
The pan, in which roasted drumsticks, degradirovali dry white wine, reduce wine by half, add peeled from the skin and seeds and diced tomatoes, add Bay leaves, thyme sprigs, chopped parsley, pour in some beef broth, season with salt and pepper, bring to the boil and pour it all in a bowl with vegetables and meat.
PySy. Tomatoes I scald with boiling water and rubbed so through a sieve
Simmer on low heat with the lid on for 1.5-2 hours.
When serving, sprinkle with gremolata (a mixture of finely chopped parsley, garlic and zest of the lemon I took the zest of lime, it is much more fragrant).