— ADVERTISEMENT —
[ HAWAII'S KITCHEN]
Osso buco for
the lighter eater
This dish was prepared by Manny Topinio of the Maui Marriott Resort & Ocean Club on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.
Braised Petite Osso Buco
6 3-ounce veal shanksSalt and fresh-cracked pepper, to taste
1/2 cups flour
2 tablespoons olive oil
1/2 cup mixture of diced carrots, onions and celery
2 tablespoons EACH chopped Italian parsley, fresh marjoram
and fresh thyme
5 whole allspice
1 clove garlic, chopped
1 cup dry red wine
1/2 cup veal stock
Heat oil over medium-high heat in sauté pan until smoking. Add veal shanks, searing on both sides until brown. Remove and set aside.
Add diced vegetables to pan and sauté, then deglaze pan with wine. Add veal stock. Add veal shanks to pan and braise at low to medium heat until meat is tender and begins to fall off the bone. Remove veal from pan and set aside.
Add herbs, allspice and garlic to pan and let liquid reduce until syrupy. Season with salt and pepper.
Nutritional information unavailable.
Click for online
calendars and events.
— ADVERTISEMENTS —
— ADVERTISEMENTS —