Thread: Extreme - your osso bucco recipe

Does anyone have the osso bucco recipe please???

Sorry for delay in answering but you had the wrong 'handle' - it's 'Xtreme'

Anyway, there are a few secrets to the receipe











Mainly what bottle of 'Red' you are going to drink with it.



Try this out - it works equally well with either the Lamb Shanks or the Osso.

Braised Lamb Shanks with Osso Bucco Sauce and Gremolata
Serves 8

2 tbsp slivers of orange zest
2 tbsp slivers of lemon zest
4 tbsp chopped parsley
1 tbsp chopped garlic

vegetable oil
8 lamb shanks, French cut (or veal shank steaks)
2 large onions, chopped
2 garlic cloves, crushed
2 celery stalks, diced
2 medium carrots, diced

2 tbsp chopped parsley
2 bay leaves
2 sprigs thyme[/
½ bottle white wine
3 tbsp balsamic vinegar

1 cup canned peeled tomatoes, drained and chopped
2 cups beef stock
2 tbsp soy sauce
pepper to taste

1. Preheat oven to 200oC.
2. Make gremolata by combining first four ingredients, set aside.
3. Heat ¼ cup of oil in a large heavy based, ovenproof pot and brown shanks on all sides. Remove and set aside.
4. Add onion and garlic to pot, sauté gently for 2-3 mins, then add celery and carrots. Cook gently for 5-10 mins, until soft.
5. Add herbs, wine and vinegar to pot and reduce liquid by about 1/3.
6. Finally add remaining ingredients, mix in well and bring to the boil. Return shanks to pot, cover and cook in oven for 1½-2 hours, until the meat is falling off the bones.
7. Serve shanks on mash, with sauce poured over the top and a sprinkling of the gremolata.

Enjoy.

Originally Posted by Xtreme

Sorry for delay in answering but you had the wrong 'handle' - it's 'Xtreme'
Enjoy.

OOps! My honest mistake, but what's an "E" amongst osso bucco lovers. He he!!

Thanks for the recipe, will try it out as soon as I get the ingredients. Will be great now that the cooler weather is here.