Wednesday, April 17, 2013

O = Oberammagau and Osso Bucco

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Oberammagau is a district in Bavaria which is renowned for its proOberammergau_Ammer_1900duction of a Passion Play once every 10 years. The first play took place in 1634 and is the result of a vow made by the village residents who believed this helped them escape the plague which was sweeping the area. Today the play is put on during years which end in a 0 although in 1935 and 1984 they performed because it was both the 300th and 350th anniversaries. The play involves over 2,000 actors, singers, instrumentalists and technicians, all residents of the village. I knew friends who went to see it many years ago and they were very impressed. The picture shows the town on the river Ammar. The nearest I ever got to something like this was in North Carolina in Swansboro where for years they too put on a passion play called Worthy is the Lamb, however, although the actors were all local (I knew Mary Magdalene and Jesus) the sound was all done by Shakespearean actors and a philharmonic orchestra, I don’t recall which one. It was very well done and I am only sorry they stopped doing it after so many years.

Italian food is wonderful and generally does not include pizza and pasta as most people in this part of the world believe. This recipe is a traditional dish and is delicious.


Traditional Osso Buco

Source: AllRecipes.com
Submitted By: PICKLEDPOSSUM
Photo By: DeB

Servings: 4
"This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish."

INGREDIENTS:Osso Bucco
2 pounds veal shanks, cut into short
lengths
1/4 cup all-purpose flour
1/4 cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

DIRECTIONS:
1.
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
2.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
3.
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.

Have a great day
Jo_thumb[2]

24 comments:

  1. My neighbors would make this recipe and call us over when we lived in another country. Yummy!

    Damyanti @Daily(w)rite
    Co-host, A to Z Challenge 2013

    Twitter: @AprilA2Z
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    1. I've never made it,not sure why, used to eat it in restaurants a lot. Another meat I am not sure I can buy.

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  2. Hi Jo .. Oberammagau I certainly relate to the Passion Play. However Osso Buco is another dish I used to make often in those early days ... it's difficult to get now-a-days ... but I do love it.

    Cheers Hilary

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    1. Something worth seeing I believe.

      It seems any meat worth taking a bit of trouble with is no longer available. Maybe Jaime Oliver is right with his campaigns teaching people to cook.

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  3. I love Osso Buco. It's so delicious. Now I'm hungry and I just finished eating breakfast! (:

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    1. Haven't had my breakfast yet. It's a while since I have had Osso Buco I'm afraid.

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  4. I tried the Osso Bucco once. First time I heard the name I thought it was cooked bear (oso=bear in Spanish). In any case, I liked it very much!

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    1. Es verdad, Al. Very easy to assume that. I am told bear tastes like dark turkey meat. Never eaten it myself.

      Thanks for popping by, know you have problems at the moment.

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  5. Mmmmm, veal! So rich and delicious. I've never made this dish before. I should start.

    We have a passion play, in my province. IN Drumheller, ALberta. I've never been but it's a huge deal here.

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    1. Yeah, its good.

      Didn't know that about Alberta, you'd think we Ontarians would hear about that.

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  6. Sounds like an amazing passion play. Although how they can celebrate their 350th anniversary 49 years after their 300th makes me scratch my head.

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    1. My math isn't good Rusty, but 1634 from 1984 is 350 in my book.

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  7. I have never in my life cooked with veal! I guess because I'm a midwesterner, where we value the grand steak. Visiting from the Challenge!

    ReplyDelete
    Replies
    1. Well you should try veal for a change. Its delicious if cooked right.

      Thanks for dropping in.

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  8. I'm sorry, I've never been able to eat veal. Those poor anemic baby cows.

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    1. Well you wouldn't would you, as a vegan?

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  9. For a minute I mistook the name of the person submitting the recipe above for the name of the recipe and thought it was going to be 'Pickled Possum" Glad I was wrong!

    ReplyDelete
    Replies
    1. I think that's hilarious. I hadn't really registered the name before today myself.

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  10. Two thousand actors? That's impressive.

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    1. Isn't it? I remember a friend going there years ago and she thought it was wonderful. One of the things I would have liked to have done when I still lived in Europe.

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  11. Okay, I think I'm ready for a good Italian restaurant tonight!

    Nice story about the Passion play. Seems like a great experience to try and witness. Writer’s Mark

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    1. You and me both.

      It really is supposed to be something. I would love to have seen it.

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  12. Community plays are always interesting but not something I'd travel to another country to see. Too many other things are of more interest to me.

    Pasta is not the sum total of Italian food. Some regions use it more than others. Not all use red sauce either. With the right spices you can almost make anything Italian-like. It's in the spices as much as method.

    Hub's maternal side came from Northern Italy and Paternal from southern Italy. Both cuisines were part of my husband's family. My father and mother-in-law had a restaurant for a while and then catered parties. They made everything from scratch. Totally different taste.

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    1. Oberammagau is more than a community play Sia, but if it's not of interest, it's not.

      I know, I have been trying to convince people for years that Italian food is not just pizza and pasta but most people don't believe you. I have had some wonderful meals in Italy which didn't include either. We had some very good friends in the UK and he was an Italian chef, so its something I too know quite a bit about.

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