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Examples
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Similar to the famous Alsatian dish, choucroute garni, which is a riot of pork products piled on top of sauerkraut braised in riesling sometimes even with apples and carrots added-no joke!
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Bouquet garni or a few bay leaves + a few branches of dried thyme
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
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Add the veal back to the pot along with any meat juice that has accumulated in the plate, the crushed tomatoes, the bouquet garni and salt and a generous grinding of black pepper.
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
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The veal shanks are long simmered in chicken stock and white wine, flavored with the traditional "soffritto" (chopped onion, carrot and celery, sautéed in olive oil or butter at the beginning of the cooking process), tomato and bouquet garni.
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
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The veal shanks are long simmered in chicken stock and white wine, flavored with the traditional "soffritto" (chopped onion, carrot and celery, sautéed in olive oil or butter at the beginning of the cooking process), tomato and bouquet garni.
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
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Add the veal back to the pot along with any meat juice that has accumulated in the plate, the crushed tomatoes, the bouquet garni and salt and a generous grinding of black pepper.
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
-
Bouquet garni or a few bay leaves + a few branches of dried thyme
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
-
The veal shanks are long simmered in chicken stock and white wine, flavored with the traditional "soffritto" (chopped onion, carrot and celery, sautéed in olive oil or butter at the beginning of the cooking process), tomato and bouquet garni.
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
-
Add the veal back to the pot along with any meat juice that has accumulated in the plate, the crushed tomatoes, the bouquet garni and salt and a generous grinding of black pepper.
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
-
Add the veal back to the pot along with any meat juice that has accumulated in the plate, the crushed tomatoes, the bouquet garni and salt and a generous grinding of black pepper.
Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010
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