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Ossobuco Nostrano

1/22/2013

8 shanks 3-4 inches – if loose tie up with string

½ cup olive oil

2 cups onion chopped  and ½ cup for rice

1 cup flour

2 cups celery chopped

2 cups carrot chopped

5 cloves garlic chopped and 1 clove for rice

½ cup parsley

Salt and pepper

Few bay leaves

2 cups white wine

1 quart chicken or veal stock (obtained with chicken or veal bones, onion, celery carrots and strained)

2 cups tomatoes chopped (raw)

Good pinch of saffron (for rice)

 

For the ossobuco:

Season the flour with salt and pepper.  Dredge the shanks in the seasoned flour and then sauté the shanks in the hot oil on all sides.  Lay the shanks in a 4 inch deep aluminum pan.  Add celery, onions, garlic, bay leaves, tomatoes, 1 cup of wine, ½ quart of stock.  Add some salt and pepper.  Cover all with aluminum foil making sure not much air goes out of the pan.  Cook in oven for 1 hour 15 minutes at 375 degrees.  Should take 1:15 to cook, sometimes longer or shorter – you should peak to see if there is liquid (add if dry) and try if cooked.  When done, pass all the veggies in pan to become semi-liquid-like sauce.  Serve the ossobuco and cover with that sauce.

 

For the rice:

2 cups arborio

1 cup white wine

2 cups stock (remaining)

Saffron

½ cups chopped onions

1 garlic clove chopped

½ cup olive oil

Heat oil in pot.  Add onions, garlic salt and pepper.  Start to cook rice – add stock, stirring constantly till the rice is cooked.  Add saffron and wine.  Serve it on side or on the bottom of shank.

 

Recipe created by Chef Paulo Telese
of Elisa's Restaurant
2754 North Jerusalem Road
North Bellmore, NY 11710
516-679-4805
www.ElisasRestaurant.com

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