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 capers on top of the meat. |
