O = Oberammagau and Osso Bucco

Oberammagau is a district in Bavaria which is renowned for its production 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:
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