Dacor Gas Range Cooking Manual

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Dacor Gas Range Cooking Manual Manual pdf 27 page image

Recipes23Osso BucoOsso Buco is traditionally cooked with veal shanks, and is braised over a cooktop for hours and hours to develop the flavor.Since this stew is completely covered and then placed in the oven, I prefer to use Standard Bake. By using this indirect heat, noscorching occurs on the bottom of the pan, allowing for the true flavor of this delicious stew to come out!3 1⁄ 2 - 4 pounds veal shanks or beef shanks (about 3)Salt and pepper, to taste1 cup all-purpose flour, for dusting1⁄ 4 cup olive oil4 stalks celery, cut into large cubes4 carrots, cut into large cubes1 large onion, cut into large cubes4-5 cloves garlic, minced1 (6 oz.) can tomato paste1⁄ 2 cup red wine1 cup beef stockSalt and pepper, to tasteSet oven rack on position 1, counting up from the bottom. Remove all other racks. Preheat oven to 350˚F on Standard Bake.Salt and pepper veal or beef shanks, then dust with flour. Set aside. In a large, ovenproof stockpot with a lid, heat oil. Add vealor beef shanks and brown them, about 4-5 minutes. Flip over and brown them on the other side. Remove to a plate and set aside.Do not drain oil from pan. Add celery, carrots, and onion. Cook until they soften and onion is translucent, about 5 minutes. Add garlicand stir until fragrant. With a wooden spoon, stir in tomato paste and cook for a few minutes to get the raw tomato flavor out.Reduce heat to low and “deglaze” the pan with red wine. Continue to stir and let reduce slightly. Slowly add in beef stock to make athick sauce. Add shanks back into sauce. Bring mixture to a boil. Place lid over the stockpot, and place entire stockpot in the oven.Let stew cook in the oven for 1 1⁄ 2 " hours. Cook until meat falls off the bone.Serves 8.