Osso Buco ala Rikke
My beautiful friend and new mom extraordinaire from Denmark, Rikke, has generously offered the following recipe to us. (Osso Buco is veal shanks.) Happy Birthday, Rikke!
Osso Buco ala Rikke
Ingredients:
1-2 inch thick pieces of Osso Buco per person (depending on size - of person as well as pieces of meat)
½ onion per person (finely chopped)
1 carrot per person (chopped)
1 clove of garlic per person (chopped)
½ can of diced tomato per person
a bit of tomato paste
paprica/chili to taste
peel from 1 organic lemon
Procedure:
Fry pieces of meat (seasoned generously with salt & pepper) in hot frying pan briefly.
Fry chopped onion and garlic in olive oil in very big pot. Add meat to onion/garlic. Add tomato & carrot & lemon peel (big pieces preferably). Add spices. Simmer for ages and ages (2 hours min.)
To serve:
Pick out lemon peel. Serve with mashed potatoes or polenta (Rikke suggests making the polenta as instructed on the package, but then adding a dollop of butter and a generous amount of freshly grated parmesan cheese for best flavour).
Osso Buco ala Rikke
Ingredients:
1-2 inch thick pieces of Osso Buco per person (depending on size - of person as well as pieces of meat)
½ onion per person (finely chopped)
1 carrot per person (chopped)
1 clove of garlic per person (chopped)
½ can of diced tomato per person
a bit of tomato paste
paprica/chili to taste
peel from 1 organic lemon
Procedure:
Fry pieces of meat (seasoned generously with salt & pepper) in hot frying pan briefly.
Fry chopped onion and garlic in olive oil in very big pot. Add meat to onion/garlic. Add tomato & carrot & lemon peel (big pieces preferably). Add spices. Simmer for ages and ages (2 hours min.)
To serve:
Pick out lemon peel. Serve with mashed potatoes or polenta (Rikke suggests making the polenta as instructed on the package, but then adding a dollop of butter and a generous amount of freshly grated parmesan cheese for best flavour).
Labels: Recipes
posted by Karen at 9:39 AM
2 Comments:
I'd like to try something other than veal shanks for this. Any suggestions?
With the long cooking time and the acid of the tomatoes, this would do well, I think, with any cut of beef that requires such. I mean, it is basically a pot roast technique. I think any of the chuck cuts would be right, as well as bricket or flank. Try it and let us know what you did and what you thought of it!
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