Ossi Bucco

Ossi Bucco. To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot. Bring to a boil, cover, and transfer to the oven.

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Heat the olive oil in a large pot over medium-high heat. Dredge the pork shanks in flour seasoned with sea salt and black pepper. Bring to a boil, cover, and transfer to the oven.

Just add a side dish of rice or some mashed potato cakes or twice baked potatoes, with a delicious glass of red wine and you have the perfect dish to enjoy with friends/family.

Remove from the pot and set aside to rest.

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Enrober les tranches de veau de la farine. Freeze leftover osso buco in freezer safe airtight containers or zipper bags. Pull the pan out of the oven and check the liquid level.

Judul: Ossi Bucco
Rating: 100% based on 788 ratings. 5 user reviews.
John Woods

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