Wednesday,15 August, 2018
Current issue | Issue 1295, (12 - 18 May 2016)
Wednesday,15 August, 2018
Issue 1295, (12 - 18 May 2016)

Ahram Weekly

Sufra Dayma: Veal Osso Bucco stew

Serves 4


8 chops of veal Osso Bucco (thickly cut)
1 large onion (finely chopped)
5-6 garlic pods (thinly sliced)
2 leek heads (sliced)
2 medium-sized carrots (diced)
2 celery heads (diced)
1 cup dry red wine
Juice of 2 lemons
1 tsp grated lemon rind
1/2 cup chopped canned tomato in sauce
2 chicken bouillon cubes
100 ml cream
1 tbsp cilantro or parsley leaves (finely chopped)
2 tbsp olive oil
25 gm butter
Salt + pepper + 7 spices + 1/2 cinnamon wooden stick + dried thyme + dried basil

Season chops with salt and pepper.  Heat a large cooking pan on high.  Add them; in one layer, to slightly brown and sear, from all sides.  Remove to a plate and cover.  Lower heat to medium.  Add oil and butter to melt.  Stir in onion until about to brown.  Season generously and stir, until fragrant.  Add combined wine, tomato, lemon juice, rind, leek, carrot, celery and bouillons.  Bring to the boil.  Return Osso Bucco chops to pan; in one layer, over the bed of vegetable mixture, upon very low heat.  Allow to cook slowly, releasing its own juices.  Check occasionally and if dried out, add a small amount of hot water to pan.  When chops are done, stir in cream.  Bring to a boil and remove away from heat.  Stir in cilantro or parsley.  Allow to rest for a few minutes before serving, then serve with mashed potatoes and a green salad.

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