SC - Culinary Heaven

[geneviamoas@juno.com]

Thanks for the recipe. I haven't seen one using beef shanks.... what a price saver
over the veal. I will have to try it.

Meadhbh
(who loves osso bucco)


Marilyn Traber wrote:

> Osso Bucco alla Romana
> [no, it is not from apicius...lol]
> 4 center cut beef shanks, 8 oz each
> flour, salt, pepper
> 4 tbsp olive oil
>
> flour, salt and pepper beef shanks on both sides, patting to make the flour
> stick. Saute on medium in the olive oil for 5 minutes on each side. Set aside in
> a casserole dish.
>
> 1 med green pepper, cut into 1/2 inch strips
> 1 med red pepper, cut into 1/2 inch strips
> 2 med peeled onions
> 1 tsp minced garlic
> 1 tsp oregano
> 1 tsp dried mustard
> 1 1/2 tsp basil
> 1 16 oz can of tomatos
> 1 box fettucini, cooked and drained
>
> In the same pan saute peppers onions, garlic, oregano, mustard and basil. When
> they are tender add tomatoes. Bring to a boil and pour over the beef in the
> casserole dish.
>
> Cover the casserole and bake at 350 degrees fahrenheit for 2 1/2 hours, the meat
> will fall from the bones when done. Serve with the fettucini.
>
> from 'cheap thrills cuisine' by Lombardo and Bui, Washington Post Writers Group,
> '94
>
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