Osso Bucco With Risotto Milanese

Osso Bucco With Risotto Milanese

2 celery sticks, finely chopped
1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)
6 veal shanks (8 to 10 ounces and 1 1/2-inches thick each), tied around equator with butcher's twine (I used 6 oxtails, which is less traditional)
2 carrots, finely chopped
And many more.

  • Step number 1. Olive oil (enough for a thin layer in a Dutch Oven)
  • Next, First step is Preheat the oven to 350°F.
  • After it, And then, Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot.
  • Complete Ingredients and Instructions: https://www.emma-kitchen.com/2019/08/osso-bucco-with-risotto-milanese.html

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