Serves 4
4 slices of bison osso bucco cut 1 - 1 1/2
inches thick
2 T extra virgin olive oil
2 cloves of garlic, sliced
3/4 cup white wine, or beef broth
2 tablespoons thick tomato sauce
salt and freshly ground black pepper
a few small capers
Use a heavy, flat bottomed pan large enough
to hold all osso bucco side by side in one
layer, and have a tight fitting cover.
On medium heat soften the sliced garlic in
the olive oil.
Brown the slices of osso bucco on both sides
Add the wine (or broth) and the tomato sauce
and season with the salt and pepper.
Cover and cook very slowly (as in
'braising') until tender, 25 - 35 minutes.
If the dish shows any signs of sticking
during the cooking time moisten it with more
wine and tomato.
Three or four minutes from the end of
cooking sprinkle the
caper on top of the meat. |
