Wednesday, October 13, 2004


Osso Bucco
delicious at home

This dish was prepared by Marc Anthony of Sarento's Top of the "I" on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Osso Bucco

4 16-ounce pieces veal shank
Olive oil, to coat pan
2 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
4 cloves garlic, thinly sliced
1/4 cup red wine
81/4 cup orange zest
1/2 cup pomodoro (recipe follows)
2 tablespoons olive oil

Preheat oven to 250 degrees.

Pan sear osso bucco over high heat with olive oil. Reduce heat to medium. Add celery, carrots, onions and garlic; sauté 1 minute. Add red wine; deglaze pan. Add orange zest; simmer 2 minutes.

Add pomodoro and enough water so that shanks are 2/3 of the way covered. Cover pan and braise in oven 3 hours.

Remove shanks. Reduce sauce and spoon over veal.


2 tablespoons olive oil
4 cloves garlic, thinly sliced
6 cups canned whole peeled tomatoes, hand crushed
Torn leaves from 6 sprigs basil
Salt and pepper to taste

Heat olive oil in pot. Sauté garlic until golden. Add remaining ingredients. Reduce heat and simmer 1 hour. Taste and adjust seasonings.

Nutritional information unavailable.

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