Monday, November 10, 2008
I'd never had the slightest desire to make Osso Bucco (Italian stew) until I seen Barbara Mandrell's boy, Chef Matthew Dudney, make it on RFD-TV ce soir.
Now, stay tuned 'cause I'm gonna cook this up:
Chef Matthew Dudney's Osso Bucco
2 lamb or veal shanks
All-purpose flour for dredging
1 large onion, diced large
1 red pepper, diced large
1 green pepper, diced large
2 garlic cloves, chopped
1/2-cup red wine
1 can tomato paste (or diced fresh tomatoes or canned stewed tomatoes)
1 1/2-cups beef stock
Roll shanks in flour and on the stove-top brown in oil (you will need to do this in a large ovenproof oval or square pan with high sides).
Add onion, peppers and garlic halfway through the browning process.
Add wine, tomato paste, and add beef stock, scraping brown bits from bottom of pan.
Cover and place in 400 degree oven.
Cook for approximately 1 1/2 hours.
Reduce gravy in a skillet if necessary and add salt and pepper to taste.