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    Ossobucco (Trieste Style)


    par lisafalour

    178 vues
    copyright 2012 Lisa B. Falour, B.S., M.B.A. all rights reserved LISA, INC. (EURL)

    Biba Caggiano is the author of this cookbook I bought in the USA in the early 1980s after studying in Florence, Italy. HPBooks is the publisher.

    Veal shank is cooked here in onion, wine, chicken broth, salt, pepper, flour, garlic, parsley and a bit of lemon (zest is best but I used a little juice). It is not difficult but takes at least two hours of cooking and preparation time. It should be so tender it can be eaten with only a fork. If you cannot find shanks with a lot of meat on them, do not worry. Just buy more. The bones and the marrow make the wonderful flavor. Three chopped anchovy filets were called for here but I did not have any. Anchovies are often crushed and used as a seasoning in Italian foods, such as marinara sauce or for frying steamed broccoli with garlic in oil and butter.

    I do two channels on Youtube: CUTECATFAITH and SLOBOMOTION.