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Osso-Buco a la Milanaise
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Recipe of the
Day
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Osso-Buco a la Milanaise
Category:
Entrees, Italian, Stews, Western European
Wine:
Antinori's Castello della Sala,
Italy
Classic Sauvignon Blanc with both fruity and herbal overtones; it is dry, crisp and refreshing.
The grapes come from vineyards planted 656 to 1,312 feet above sea-level, in soils derived from fossiliferous marine sediments with some clay.
Yield: 4 servings
| 3
1/2 |
lbs |
veal knuckles,
cut into 3/4 inch slices |
| 1 |
tbsp |
flour |
| 4 |
tbsp |
butter |
| 1 |
tbsp |
oil |
| 1 |
large |
onion, peeled
and chopped |
| 1 |
tsp |
tomato paste |
| 1 |
cup |
white wine |
| 1 |
cup |
water |
|
x |
bouquet garni |
| 1 |
x |
garlic clove,
chopped |
|
x |
salt and
pepper |
| 3 |
x |
tomatoes,
peeled and quartered |
| 1 |
tsp |
grated lemon
zest |
|
|
|
Procedures
- NOTE: You will need a pressure cooker for this recipe.
- Dust veal knuckles with flour; season with some salt and pepper.
- In the pressure cooker, melt butter with oil over high heat. Add the
veal knuckles, then saute for 3 minutes, until the edges are brown.
- Add the chopped garlic and onion and cook for another 2 minutes.
- Add the tomato paste and continue sauteeing for another minute.
Deglaze with the white wine, then bring to a quick boil. Let it reduce
for 2-3 minutes.
- Pour in the water and add the bouquet garni. Cover, seal, then cook
under pressure for 20 minutes.
- Remove the cover and add the peeled tomatoes and lemon zest, then
cover and cook under pressure for another 5 minutes.
- Serve with risotto or steamed rice with grated parmesan cheese on the
side.
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This site was last updated on
07.08.2007
More information: webmaster@egourmetcheese.com
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