Ossobucco
Today’s beautiful masterpiece is Ossobucco with Spinach and Saffron Couscous (and for the kids, home made chicken nuggets!).
Ossobucco
2 veal shanks
2 tbsp canola oil
2 cans chicken stock
½ cup of baby carrots
1 large yellow onion diced
5 cloves of garlic
1 tbsp Herbs of Provence
½ cup white wine
2 bay leaves
salt and pepper to taste
Season the meat with salt pepper and Herbs of Provence. Heat a skillet with a little bit of canola oil, and place the veal presentation side down first. Sear on medium to low heat. Brown and then flip. Put into a deep braising dish that has a lid. Next, put in a little more oil and sauté onions, carrots, bay leaf and garlic. Brown, and if the food starts to burn add a little chicken stock and scrape it around. Once the vegetables have browned add chicken stock and white wine and reduce a little. Pour over veal shanks and close with lid. Put in the oven at 325 for 2 hours.
Happy Cooking!
Mary
Send your questions about food, cooking and life in the kitchen to:
hailmarys.inc@gmail.com
