Ossobuco With Crisp Peppers Recipe
Ingredients
| 4 thick slices (about 3 pounds) veal shank, with marrowbone at the center—choose those with the most meat around the bone and intact skin around the outside | ||
| Flour for dredging | ||
| Olive oil | 2 Tablespoon | |
| Butter | 1 Teaspoon | |
| Onion | 1 Large, chopped | |
| 1 large clove garlic, minced | ||
| Red peppers | 3 Large, seeded | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1 cup peeled, sliced fresh tomatoes or canned, drained tomatoes bouquet of fresh rosemary, sage, and oregano leaves, tied together, or a pinch each of the dried herbs | ||
| Ground black pepper | 1 To taste | |
| Lemon juice | 2 Tablespoon | |
| Salt | To Taste | |
Directions
Flour the veal generously.
Heat the olive oil and butter in a skillet (cast iron is best) and brown the meat well on both sides.
Just before it's done, add the onion and garlic to the pan, and cook just until the vegetables are softened a bit.
Scoop everything except the oil into the slow cooker.
Cut the peppers into large chunks and stir-fry them for no more than 2 minutes in the same oil.
They should be crisp.
Remove them from the pan and refrigerate until needed.
Add the chicken broth to the pan and bring it to a fast boil, scraping the browned bits into the broth.
Pour this over the veal.
Add the tomatoes, herbs, and salt (don't add the black pepper yet).
For the bouquet, use small sprigs (2 to 3 leaves) of rosemary and sage and a large sprig of oregano.
Cook 6 to 8 hours on low.
Turn off the heat; stir in the reserved peppers, freshly ground black pepper, and lemon juice.
Alternatively, ossobuco can be cooked on the range top, like any other stew, at a very low simmer for 2 hours or more, until the veal is quite tender.
Arborio rice (see Basics) and a mixed-green salad are the perfect accompaniments.
Heat the olive oil and butter in a skillet (cast iron is best) and brown the meat well on both sides.
Just before it's done, add the onion and garlic to the pan, and cook just until the vegetables are softened a bit.
Scoop everything except the oil into the slow cooker.
Cut the peppers into large chunks and stir-fry them for no more than 2 minutes in the same oil.
They should be crisp.
Remove them from the pan and refrigerate until needed.
Add the chicken broth to the pan and bring it to a fast boil, scraping the browned bits into the broth.
Pour this over the veal.
Add the tomatoes, herbs, and salt (don't add the black pepper yet).
For the bouquet, use small sprigs (2 to 3 leaves) of rosemary and sage and a large sprig of oregano.
Cook 6 to 8 hours on low.
Turn off the heat; stir in the reserved peppers, freshly ground black pepper, and lemon juice.
Alternatively, ossobuco can be cooked on the range top, like any other stew, at a very low simmer for 2 hours or more, until the veal is quite tender.
Arborio rice (see Basics) and a mixed-green salad are the perfect accompaniments.
Chef
