意式烩小牛脾肉(Osso
Bucco)
材料：
1.小牛脾肉（带骨的）
2.橄榄油
3.盐
4.洋葱
5.蒜头
材料：
1.小牛脾肉（带骨的）
2.橄榄油
3.盐
4.洋葱
5.蒜头
新浪博客
6.罗勒叶
7.红萝卜
8.蕃茄酱
9.白酒
10.牛肉汤
11.油浸凤尾鱼
做法：
1.在生铁锅放油烧热。小牛脾肉裹好面粉，煎到香。加盐调味。
2.在同一锅，加洋葱，红萝卜，蒜茸，炒6到8分钟至出味。间中搅动一下。然后加入番茄酱，牛肉汤，白酒和罗勒叶。将小牛脾肉放回锅里。
3.煮沸后，转小火，盖上盖烩1個半小時至到小牛脾肉冧,然后放入切碎的油浸凤尾鱼.
4.准备Gremolata，放在一边。
5.把煮好的小牛脾肉拿出锅，放在一边保持温度。煮沸锅里的汁液后，转小火边煮边搅到汁液浓绸。
6.用1/2羹汁液淋在小牛脾肉上，洒上Gremolata，保温剩余的汁液。
Gremolata:
Gremolata: 一种广泛用于意大利菜和法国菜中的酱料浇头。主要由西芹，大蒜还有柠檬皮，盐组成，有的还加入洋葱。
油浸凤尾鱼(Anchovy fillet):
Osso Bucco
Ingredients:
1.Veal shanks
2.Olive oil
3.Salt
4.Onion
5.Garlic
6.Basil leaves
7.Carrot
8.Tomato paste
9.White wine
10.Brown stock
11.Anchovy fillet
Procedure:
1.In Dutch oven, heat oil over medium heat until hot. Dredge shank in A.P.F and brown evenly. Remove veal; season with salt.
2.In same pan, add onion, carrot and garlic, cook 6 to 8 minutes or until tender, stirring occasionally. Add tomato paste, brown stock, wine and basil. Return veal to pan.
3.Bring to a boil; reduce heat to low. Cover lightly and simmer 1 1/2 hours or until veal is tender.
4.Meanwhile prepare Gremolata; set aside.
5.Remove veal to warm platter, skim fat from cooking liquid. Bring cooking liquid to a boil. Cook until slightly thickened, stirring occasionally.
6.
Spoon about 1/2 cup sauce over shanks; sprinkle with Gremolata. Serve with remaining sauce.
Gremolata: Combine 1 tablespoon chopped fresh parsley, 2 teaspoons shredded lemon peel and 1/2 teaspoon finely chopped garlic.
7.红萝卜
8.蕃茄酱
9.白酒
10.牛肉汤
11.油浸凤尾鱼
做法：
1.在生铁锅放油烧热。小牛脾肉裹好面粉，煎到香。加盐调味。
2.在同一锅，加洋葱，红萝卜，蒜茸，炒6到8分钟至出味。间中搅动一下。然后加入番茄酱，牛肉汤，白酒和罗勒叶。将小牛脾肉放回锅里。
3.煮沸后，转小火，盖上盖烩1個半小時至到小牛脾肉冧,然后放入切碎的油浸凤尾鱼.
4.准备Gremolata，放在一边。
5.把煮好的小牛脾肉拿出锅，放在一边保持温度。煮沸锅里的汁液后，转小火边煮边搅到汁液浓绸。
6.用1/2羹汁液淋在小牛脾肉上，洒上Gremolata，保温剩余的汁液。
Gremolata:
Gremolata: 一种广泛用于意大利菜和法国菜中的酱料浇头。主要由西芹，大蒜还有柠檬皮，盐组成，有的还加入洋葱。
油浸凤尾鱼(Anchovy fillet):
Osso Bucco
Ingredients:
1.Veal shanks
2.Olive oil
3.Salt
4.Onion
5.Garlic
6.Basil leaves
7.Carrot
8.Tomato paste
9.White wine
10.Brown stock
11.Anchovy fillet
Procedure:
1.In Dutch oven, heat oil over medium heat until hot. Dredge shank in A.P.F and brown evenly. Remove veal; season with salt.
2.In same pan, add onion, carrot and garlic, cook 6 to 8 minutes or until tender, stirring occasionally. Add tomato paste, brown stock, wine and basil. Return veal to pan.
3.Bring to a boil; reduce heat to low. Cover lightly and simmer 1 1/2 hours or until veal is tender.
4.Meanwhile prepare Gremolata; set aside.
5.Remove veal to warm platter, skim fat from cooking liquid. Bring cooking liquid to a boil. Cook until slightly thickened, stirring occasionally.
6.
Spoon about 1/2 cup sauce over shanks; sprinkle with Gremolata. Serve with remaining sauce.
Gremolata: Combine 1 tablespoon chopped fresh parsley, 2 teaspoons shredded lemon peel and 1/2 teaspoon finely chopped garlic.