Bucatari5stele
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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
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ULTIMATE OSSO BUCO

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1 ULTIMATE OSSO BUCO on Thu Sep 19, 2013 10:54 pm

Chef Pipos Petre

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Ingredients:

8 Large Veal shanks, patted dry
Salt and Pepper, to taste
Flour
7 Teaspoon Unsalted butter
3 Teaspoon Olive oil
1−1/2 Cup Dry white wine
1−1/2 Cup Onion, finely chopped
3/4 Cup Carrots, finely chopped
3/4 Cup Celery, finely chopped
1 Teaspoon Garlic, minced
4 Cup Beef broth
1−1/2 Cup Plum tomatoes, chopped
Bouquet garni
1/2 Teaspoon Salt
Gremolata:
1/2 Cup Fresh parlsey, minced
2 Teaspoon Lemon zest
1 Teaspoon Garlic, minced

Season the veal shanks with salt and pepper and dredge in the flour, shaking
off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over
mod−high heat. Brown the veal shanks, adding additional butter and oil if
necessary. Transfer the shanks as they are browned to a platter. Add wine to
the skillet, boil the mixture, deglazing the pan, until the liquid is
reduced to about a half cup. Reserve in a small bowl. In a flameproof
casserole just large enough to hold the veal shanks in one layer, cook the
onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over
mod−low heat, stirring occasionally, until the veggies are softened. Add the
shanks and any accumulated juices to the casserole. Add the wine mixture,
and enough broth to almost cover the shanks. Spread the tomatoes over the
shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs,
1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over
moderately high heat. Braise the mixture, covered, in the middle of a
preheated 325f oven for 2 hours, or until the veal is tender. Transfer the
veal to an ovenproof serving dish with a slotted spoon. Discard the strings
and keep the shanks warm. Strain pan juices into a saucepan, pressing hard
on the solids. Skim off the fat. Boil for about 15 minutes or until reduced
to about 3 cups. Baste the shanks in some of the reduced juices, and bake
them, basting 3−4 more times, for 10 minutes or until the shanks are glazed.
In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks and you are done!

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