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Osso Buco With Grits

The.french.connection's picture
Osso Buco With Grits - If there is any dish that can take you to heaven and back then it is this. This tasty meat preparation can make your day! Try this brilliant Osso Buco With Grits recipe!
Ingredients
  Veal shank slices 4 Pound (1 Inch Thick Slices)
  Rendered bacon fat 1⁄2 Cup (8 tbs), divided (Made From About 8 Bacon Slices)
  All purpose flour 1⁄2 Cup (8 tbs)
  Chopped onion 3 Cup (48 tbs)
  Chopped green bell pepper 1 Cup (16 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Garlic 3 Clove (15 gm), minced
  Chopped tomatoes 2 Cup (32 tbs)
  Beef broth 1 1⁄2 Cup (24 tbs)
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Worcestershire sauce 2 Tablespoon
  Bay leaves 2
  Chopped thyme 1 Tablespoon
  Hot pepper sauce 1⁄2 Teaspoon
  Water 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Grits 1 Cup (16 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped chives 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Teaspoon
  Ground black pepper 1 Teaspoon
Directions

For veal: Sprinkle veal with salt and pepper.
Heat 1/4 cup bacon fat in large wide pot over medium-high heat.
Working in batches, brown veal, about 8 minutes per batch.
Transfer to platter.
Melt 1/4 cup bacon fat in same pot.
Add flour; cook over medium heat until brown, stirring often, about 30 minutes.
Add onions, green pepper, celery, and garlic; stir until tender, about 12 minutes.
Mix in tomatoes and next 6 ingredients.
Add veal; cover, reduce heat to low.
Simmer until meat is tender, about 11/2 hours.
For grits: Bring 4 cups water and salt to boil in heavy medium saucepan; gradually whisk in grits.
Cover; reduce heat to low and simmer until thickened, stirring occasionally, about 6 minutes.
Meanwhile, mix parsley, chives, lemon peel, and pepper in small bowl.
Divide grits among plates.
Top with veal and sauce; sprinkle with herb mixture.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish

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