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How To make Osso Bucco (Clay Pot)
3 lb Veal knuckles, cut into
-11/2 inch pieces 1/2 c Flour
1 ts Salt
Freshly ground black pepper 1 ts Oregano
3 tb Finely chopped parsley
2 ts Grated lemon rind
2 Cloves garlic, finely
-chopped 2 Carrots, finely chopped
2 Stalks celery, finely
-chopped 2 tb Tomato paste
1 c Dry white wine
2 tb Oil
1 tb Cornstarch dissolved in
2 tb Cold water
6 sl Lemon
Dishes which require a long cooking period are particularly successful when prepared in a clay pot. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice. Makes 4 servings. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992.
How To make Osso Bucco (Clay Pot)'s Videos
Osso buco au vin blanc cuit au Romertopf avec pâtes & gremolata / En cocotte au four - Recette # 235
Recette facile d'un osso buco de veau cuisiné en Römertopf - cette fois-ci on l'a fait avec vin blanc et on sert avec des pâtes fraîches et, bien sûr, le gremolata indispensable ;-)
Ingrédients pour 4 personnes:
2 kg. d'osso buco de veau (ac. os)
2-3 dl de farine de blé
3 oignons
3 carrottes
3 branches de céléri
5 gousses d'ail
2 boîtes (à 400 gr) de tomates hachées
1/2 litre de vin blanc
1 c. à soupe de thym séché
1-2 lauriers
huile neutre (colza par ex.)
sel & poivre
Gremolata: 1-2 gousses d'ail, une poignée de persil & zeste d'un citron
4 heures au four à 150 deg. C / 300 deg. F
Servez avec des pâtes fraîches cuisinées al denté
Musique:
Bleeker Street Blues
YouTube Royalty Free Music
Green Curry Osso Buco of Veal in Clay Cooker / Römertopf - Recipe # 140
A delicious recipe for a Thai inspired take on the Italian osso buco. We make it using a green curry paste and we braise the meat tender in the oven! We use a clay cooker / Römertopf.
Ingredients for 4 persons:
2.5 kilos / 5 pounds osso buco
5 onions
5 carrots
1.5 tbsp green curry
1 tbsp fish sauce
1 tbsp brown sugar
1.5 tbsp lime juice
1 liter / 4.3 cups water
wheat flour for covering the meat
salt & pepper
1.5 dl / 150 ml milk and 2 tbsp flour to thicken the sauce
Music:
Bodega - Underbelly
YouTube Royalty Free Music
Cooking Leg of Lamb in Clay Pot! Delicate Meat
Today I am making one of the most delicious dishes - Leg of Lamb in Clay Pots, cooked an on open fire. I am making it on the beach. The lamb meat was so yummy and delicate, because of the fire, the pots and the fresh air. It was a fantastic day and a fantastic dish.
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How To Use a Clay Cooker aka Römertopf (Tips and Tricks)
This video will give you tricks on how to use your clay cooker. Click the video if you wanna learn how to cook tender meat!
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Music:
Track: Leslie's Strut
Artist: John Deley and the 41 Players
Album: YouTube Music Library
Amazing Osso Bucco Pork Shank | 意大利紅燒豬肉小腿 by Chef Ray
Amazing Osso Bucco Pork Shank | 意大利紅燒豬肉小腿 by Chef Ray. A simple and easy oven recipe that anyone can make at home. This tasty modern Italian osso bucco recipe is absolutely amazing. The fall off the bone tenderness is just great for any age. Enjoy this with the family and will keep them coming back for more. 意大利紅燒豬肉小腿
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Venison Recipe - how to cook Braised Deer shanks the perfect Christmas Dinner
Venison is a common item on my families dinner table. Here's a great venison recipe for Osso Buco aka braised deer shanks that'd make the perfect Christmas dinner for a deer hunter's family. The shank is the part of the leg between the knee and elbow (front leg) or the knee and hock (back leg) of a deer, elk or other ungulate. Think of it as your forearm or calf. It's full of tendons and connective tissue so it would seem to be the last cut of meat that'd you'd go out of your way to cook. But you'd be wrong. Braised venison shank is some of the most savory and tender meat out there.
The secret is a slow and low cooking with a little liquid in a cast iron dutch oven. I cook mine with a little dry red wine on 300 deg for about 3-4 hrs. Throw some carrots and celery in about an hour before it's done, serve with a side of mashed potatoes, and you've got yourself on hell of a Christmas dinner!
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