[HAWAII'S KITCHEN]

Osso Bucco, revisited

"Hawaii's Kitchen" was pre-empted this weekend in favor of baseball. This recipe, from the previous week's show, was published last week, but there was an error in the ingredient list. This is the corrected recipe:

"Hawaii's Kitchen" 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
1/4 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.

Pomodoro

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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[HAWAII'S KITCHEN] Osso Bucco, revisited "Hawaii's Kitchen" was pre-empted this weekend in favor of baseball. This recipe, from the previous week's show, was published last week, but there was an error in the ingredient list. This is the corrected recipe: "Hawaii's Kitchen" 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 1/4 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. Pomodoro 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. Click for online calendars and events.	— ADVERTISEMENTS — — ADVERTISEMENTS —

Osso Bucco, revisited

Osso Bucco

Pomodoro

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