Osso Buco (Great Chefs of New Orleans)

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Osso Buco (Great Chefs of New Orleans) Ingredients

1 Clove garlic, minced	4 lg Veal shanks
1 md Onion, chopped	2 oz Brandy
1 md Carrot, chopped	1 tb Arrowroot
1 tb Tomato paste	1 oz Butter
1 qt Red wine	Olive oil for sauteing and
3/4 qt Stock

Instructions for Osso Buco (Great Chefs of New Orleans)

Satute onion, carrot, and garlic in a little olive oil. When onions are golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2 hours. Season and oil shanks; roast in medium oven until brown. Dissolve arrowroot in cold brandy. Strain stock. Add brandy mixture to stock. Cook a little longer with 1 ounce of butter. Braise the veal shanks in the stock until tender (about 1 to 1-1/2 hours). Serve before meat falls off bone. NOTES : Ross copied this from a TV broadcast Posted to TNT - Prodigys Recipe Exchange Newsletter 09 Jan 97 From: Lou Parris Date: Thu, 09 Jan 1997 21:43:52 -0600

Main Ingredient: VealCuisine: Uncategorized

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