Wow Amazing Delicious Bone Marrow #juemcooking #shorts
Wow Amazing Delicious Bone Marrow #juemcooking #shorts
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Greek Fall-off the Bone Lamb Shanks (Braised in a delicious sauce)
Get the recipe here:
Ingredients
4 lamb shanks
1/4 cup olive oil
2 carrots
2 celery stalks
3-4 potatoes
1 onion
6 garlic cloves, grated
15-oz crushed tomatoes
3-4 tablespoons Balsamic vinegar
4-5 cups water or broth
1 and 1/2 teaspoon salt, or to taste
freshly cracked black pepper, to taste
1 heaping teaspoon dried oregano
2 rosemary sprigs
1 teaspoon ground cumin
2 Bay leaves
2-4 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350 °F, 180 °C.
Season the lamb on both sides lightly with salt and pepper.
Place a cast-iron (enamel coated) pot over medium-high heat. Add olive oil and brown the lamb shanks on all sides. Do this in 1-2 batches. Set the lamb aside.
While the lamb is browning, prepare the vegetables. Peel and roughly chop the onion and potatoes. Chop the carrots and celery.
Add the vegetables to the pot with a pinch of salt and cook until golden. About 7-8 minutes over medium heat.
Add the garlic and warm through until fragrant.
Add the balsamic, tomato sauce, the herbs and spices. Place the lamb on top and cover with water or broth. Season with salt and pepper.
Place the lid on the pot and transfer to the preheated oven.
Allow the lamb to cook for about 3 hours or until the meat is tender and falling off the bone.
Carefully remove the lamb from the pot and set aside in a platter. Remove the vegetables as well. Taste the sauce and adjust the seasoning if needed.
Place the pot over medium-high heat and allow the sauce to reduce and thicken to your desired cinsistency. I like to mash a potato into the sauce at the beginning to help thicken it.
Add the lemon juice and either place the lamb back into the pot to warm through or serve the sauce on top.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
La zuppa di cipolle francese in un ristorante Michelin parigino con gli chef Piras e Del Favero
Nel nuovo episodio della serie italiani a..., la coppia di chef Oliver Piras e Alessandra Del Favero del ristorante Carpaccio a Le Royal Monceau Raffles Paris, presenta la zuppa di cipolle (Soupe à l'Oignon), un piatto simbolo della cucina popolare francese, semplice da realizzare e da sempre al centro di rivisitazioni da parte dei grandi chef d'Oltralpe.
In collaborazione con Berkel
**Scopri le offerte di Natale di ItaliaSquisita sui libri e la rivista, regala il meglio della cucina italiana ai tuoi cari**
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Osso Bucco (braised beef shanks)
My relax time is cooking and drinking wine. Today I'm cooking Osso Bucco for my mom and brother, just because. I love Italian food, so I am always trying to make it at home. #somethingsmellsgood #homechef #ossobucco #italiancuisine #wineandfood
On The Table with Chef James: Ep#5 OssoBuco
Chef James and Dope Outdoors have teamed up again.
Last time it was chicken fried venison, now we're making an elegant stew, Osso Buco!
In less than six minutes, learn how you can achieve this delicious meal. Thank you to Dope Outdoors for providing the deer meat for this video!
You can get Chef James' cookbook, Home Chef Series: Simply Elegant at this link:
Check out more from Trick Arrow Publishing on our website, and Instagram.
L'osso buco
Ce plat italien traditionnel fait toujours sont petit effet ! Servez avec des pâtes fraîches.
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Ingrédients pour 4 portions :
400 g de tomates pelées (en boîte)
1 bouquet de persil plat, haché
sel
1 citron bio (le zeste)
5 c. à s. d'huile d'olive
2 gousses d’ail
1 oignon
1 bouquet garni
30 g de beurre
2 dl de fond de veau
2,5 dl de vin blanc sec
1 branche de céleri
1 carotte
100 g de farine
Poivre noir
4 tranches d’osso buco
Temps de préparation : 25 min.
Émincez l’oignon. Hachez la moitié d’ail. Épluchez la carotte. Coupez la carotte et le céleri en dés.
Salez les tranches d’osso buco et passez-les dans la farine, tapotez-les un peu pour retirer l’excédent de farine. Versez 1/5 d’huile d’olive et le beurre dans une cocotte et faites colorer les tranches d’osso buco. Retirez la viande, ajoutez 1/5 d’huile dans la cocotte et faites revenir 5 min. l’oignon, la gousse d’ail hachée, la carotte et le céleri à feu doux en tournant. Ajoutez le vin blanc et donnez un bouillon. Baissez le feu et versez les tomates, le bouillon et le bouquet garni. Remettez la viande en cocotte, couvrez et laissez mijoter 1 h à feu très doux, en retournant la viande de temps en temps.
Pendant ce temps, préparez la gremolata. Hachez finement le reste d’ail, le persil plat et le zeste de citron. Ajoutez le reste d’huile d’olive, du sel et du poivre. Mélangez et laissez mariner 1 h.
Retirez la viande et poursuivez la cuisson 10 min. à découvert afin d’épaissir la sauce. Rectifiez l’assaisonnement, remettez la viande en cocotte.
Servez avec la gremolata et des pâtes fraîches.
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