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How To make Osso Bucco (Clay Pot)
3 lb Veal knuckles, cut into
-11/2 inch pieces 1/2 c Flour
1 ts Salt
Freshly ground black pepper 1 ts Oregano
3 tb Finely chopped parsley
2 ts Grated lemon rind
2 Cloves garlic, finely
-chopped 2 Carrots, finely chopped
2 Stalks celery, finely
-chopped 2 tb Tomato paste
1 c Dry white wine
2 tb Oil
1 tb Cornstarch dissolved in
2 tb Cold water
6 sl Lemon
Dishes which require a long cooking period are particularly successful when prepared in a clay pot. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice. Makes 4 servings. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992.
How To make Osso Bucco (Clay Pot)'s Videos
Traditional Osso Buco recipe from italian grandmother – Amazing meal
Traditional Osso Buco recipe from italian grandmother – Amazing meal
This video will tell you how to make a delicious and creamy Osso Buco.
Dairy free recipe.
Typical Italian recipe.
The best way to eat it, is with fresh tagliatelle pasta and parmesan cheese.
You can add some gremolata as well. Gremolata is an Italian condiment with garlic, olive oil and lemon juice.
Ingredients:
- 10 pieces of veal meat
- Organic Orange zest
- 1 lemon juice
- Thyme
- Bay leaf
- 2 onions
- some flour
- 1 glass of white wine
- 2 celery sticks (Optional)
- 2 garlic cloves
- 240g tomato pulp or tomatoes pealed
- 50g of tomato sauce
- 10 carrots
#traditionalossobuco
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Cooking Leg of Lamb in Clay Pot! Delicate Meat
Today I am making one of the most delicious dishes - Leg of Lamb in Clay Pots, cooked an on open fire. I am making it on the beach. The lamb meat was so yummy and delicate, because of the fire, the pots and the fresh air. It was a fantastic day and a fantastic dish.
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Le porc du Québec - 6s - Osso Bucco
Perfekt Osso Buco lavet i Römertopf / stegeso - Opskrift # 10
Lær at lave en ægte italiensk klassiker - nemmere end du tror! Servér med en god cremet kartoffelmos og en fyldig, italiensk rødvin. Bon app'!
Römertopfen med osso buco og sauce ryger i en KOLD ovn, som derefter tændes på 150 gr. C, lad den stå derinde i 4 timer! Det er længe, men også ved en lav temperatur, så kødet får god mulighed for at stå og hygge sig og blive smørmørt! :-)
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