Jane Fonda's Bison Osso Buco
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Recipe Information
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| Name: |
Jane Fonda's Bison Osso Buco |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
6 May 2006 |
| Updated: |
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| Views: |
262 |
| Rating: |
This recipe is unrated. |
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Description:
Celebrity recipe - Jane Fonda - Actress |
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Recipe Ingredients
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- Prep Time: About 3 1/2 hrs
- Makes: 4 Servings
- Ingredients:
- 1/2 cup unbleached all-purpose flour
- 1 tsp each dried oregano, basil, rosemary and sage
- 1 tsp each salt and pepper
- 4 lb bison shanks or veal shanks,
- cut into 2-in.-thick pieces,
- trimmed of visible fat,
- meat tied around bone for each shank
- 1 Tbsp olive oil
- 1/4 cup each chopped fresh
- rosemary and sage leaves
- 2 Tbsp finely grated lemon zest
- 8 cloves of garlic, minced
- 3 cups reduced-sodium chicken broth
- 1/4 cup coarsley chopped
- flat-leaf Italian parsley
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Recipe Instructions
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Preparation:
In a shallow glass baking dish, stir together flour, dried oregano, basil, rosemary and sage, the salt and pepper; add bison or veal shanks; turn to coat well.
In 4-qt Dutch oven, heat oil over medium heat until oil is rippling but not smoking.
Add shank pieces; brown all over, about 10 minutes.
Add fresh rosemary and sage, the lemon zest and garlic; saute, stirring constantly 2 minutes.
Add vinegar and 1 cup chicken broth; bring to a boil.
Reduce heat to low; simmer, uncovered 20 minutes or until liquid is almost evaporated, turning shank pieces over after 10 minutes.
Add remaining chicken broth; bring to a boil.
Reduce heat to low; cover; simmer 40 minutes.
Preheat oven to 350 degrees F.
Place covered Dutch oven with shanks into oven.
Roast 2 hours, spooning sauce from bottom of pot over shank pieces every 20 minutes, or until meat is fork-tender.
Transfer shanks to serving platter; remove strings. Sprinkle with chopped parsley.
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