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Old 04-28-2012, 12:59 PM   #1
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Ossibucchi alla Toscana

Good Evening Ladies & Gentlemen,

Hope everybody is having a lovely wkend.

Ossibucchi is translated to Ossobucco which means Bone with a Hole.

With this in mind, this well known veal shin dish originated in Tuscany, Italy. Here is our family version.

ossibucchi alla tuscana for 4

4 Thick slices of veal ( or beef ) shin - 250 grams each
1 1/2 tblsp flour
20g butter
3 tblsps Evoo
1 onion chopped finely
2 celery stalks diced finely
2 dried bay leaves
S & P
1 glass of Tuscan Red Wine
1 carrot diced
200g Marinara Sauce Home Made
Beef Stock Home Made

1. dredge the veal ( or beef if veal is unavailable in your vicinity )
in flour and shake off excess
2. sauté in the butter and evoo until uniformly golden
3. drain from the oil / butter however, do not discard from sauté pan and put on a plate and keep warm by tenting
4. finely mince the onion, dice celery and dice carrot and sauté in same skillet
5. add the wine and the tomato sauce
6. simmer and stir often combining in 1 direction
7. add the 4 shins and cover, simmering 1 hour on slow cooking mode
8. in one half hour: season with salt and pepper freshly grounded and add: a pinch of oregano, parsley, basil and lemon & orange zest bits and sprinkle on the meat.
9. add a few tblsps of beef stock
10. reduce sauce a bit for thickness
11. simmer another 5 mins. uncovered

Serve with crusty bread, a light ribbon pasta, Tuscan Red Wine and a arugula or green salad

ENJOY.
Margi Cintrano.





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Old 05-08-2012, 12:37 PM   #2
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Margi, now I'm waiting for your ossobuco alla milanese!

By the way, it's ossobuco (ossibuchi), not ossobucco, where osso means bone, and buco means hole.
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Old 05-08-2012, 12:38 PM   #3
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And since I want to be a perfect pest, maybe some admin could move this thread to the beef section.

Sorry Margi!
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Old 05-08-2012, 12:58 PM   #4
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Luca !

I shall ask the Administration to move it to the Veal Section ...

I have been preparing the traditional Milanese version too, of course, as my Grandmom had made, however, I am working in order of Margherite´s writings.

However, I am also translating most of these Italian recipes, all by myself, so be patient Or else !

Thanks for post ...

Ciao,
Margi.

Grazie, ciao.
Margi.
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Old 05-08-2012, 01:17 PM   #5
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Luca,

At the weekends, I always post, so I shall post Margherite´s Ossobuco al Milanese for you ...

Do you prefer it with veal or beef ?

It is one of my fave dishes too ... However, I cannot make it in Madrid with veal ... There is really No veal culture here.

I like to make it in Gargano, as the products ...

My kindest.
Margi.
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Old 05-08-2012, 02:05 PM   #6
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Quote:
Originally Posted by Margi Cintrano View Post
Luca,

At the weekends, I always post, so I shall post Margherite´s Ossobuco al Milanese for you ...


Quote:
Originally Posted by Margi Cintrano View Post
Do you prefer it with veal or beef ?

It is one of my fave dishes too ... However, I cannot make it in Madrid with veal ... There is really No veal culture here.

I like to make it in Gargano, as the products ...

My kindest.
Margi.
Veal! Absolutely vitello!
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Old 08-18-2012, 06:59 PM   #7
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Lovely recipe Margi

Quote:
Originally Posted by Margi Cintrano View Post
Good Evening Ladies & Gentlemen,

Hope everybody is having a lovely wkend.

Ossibucchi is translated to Ossobucco which means Bone with a Hole.

With this in mind, this well known veal shin dish originated in Tuscany, Italy. Here is our family version.

ossibucchi alla tuscana for 4

4 Thick slices of veal ( or beef ) shin - 250 grams each
1 1/2 tblsp flour
20g butter
3 tblsps Evoo
1 onion chopped finely
2 celery stalks diced finely
2 dried bay leaves
S & P
1 glass of Tuscan Red Wine
1 carrot diced
200g Marinara Sauce Home Made
Beef Stock Home Made

1. dredge the veal ( or beef if veal is unavailable in your vicinity )
in flour and shake off excess
2. sauté in the butter and evoo until uniformly golden
3. drain from the oil / butter however, do not discard from sauté pan and put on a plate and keep warm by tenting
4. finely mince the onion, dice celery and dice carrot and sauté in same skillet
5. add the wine and the tomato sauce
6. simmer and stir often combining in 1 direction
7. add the 4 shins and cover, simmering 1 hour on slow cooking mode
8. in one half hour: season with salt and pepper freshly grounded and add: a pinch of oregano, parsley, basil and lemon & orange zest bits and sprinkle on the meat.
9. add a few tblsps of beef stock
10. reduce sauce a bit for thickness
11. simmer another 5 mins. uncovered

Serve with crusty bread, a light ribbon pasta, Tuscan Red Wine and a arugula or green salad

ENJOY.
Margi Cintrano.




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