Healthy Mushroom Recipes

September 25, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Mushroom Recipes. Delicious and Healthy Mushroom Recipes with recipes including; Easy Stuffed Mushrooms, Mushroom-Cauliflower Risotto, and Mushroom Ravioli and Chicken Piccata. If you love Mushrooms these recipes are for you! You can find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Mushroom Recipes
Find healthy, delicious mushroom recipes including sautéed, stuffed and low-calorie morel, portobello and shiitake mushrooms. Healthier recipes, from the food and nutrition experts at EatingWell.

Easy Stuffed Mushrooms
This healthy stuffed mushroom appetizer is a nice balance of soft mushrooms, creamy filling and crunchy topping. This combination tastes downright decadent, but it’s actually good for you. Be sure to get all of the moisture out of the chopped mushrooms before moving on to the next step; if not, the filling will be soggy and make the mushroom caps watery……………

Mushroom-Cauliflower Risotto
Easy homemade cauliflower rice stands in for regular rice in this healthy vegetable-based risotto, lowering both the calories and carbs in this traditionally starchy dish. To make this a vegetarian meal, use vegetable broth instead of chicken broth………

Mushroom Ravioli and Chicken Piccata
This weeknight-friendly version of classic chicken piccata calls for mushroom ravioli, but regular cheese ravioli works too. Look for presliced mushrooms to cut down on prep time, and use leftover chicken or rotisserie chicken here to cut down on cook time in this fast and easy dinner……….

* Click the link below to get all the Healthy Mushroom Recipes
http://www.eatingwell.com/recipes/19307/ingredients/mushrooms/

Diabetic Living Favorite Summer Recipes

September 2, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Living’s Favorite Summer Recipes. Delicious and Diabetic Friendly Recipes like; Corn-Mushroom Risotto with Chicken, Firehouse Enchiladas, and Three-Cheese Vegetable Pasta Toss. Find these recipes and more all at the Diabetic Living Online website.Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Diabetic Living’s Favorite Summer Recipes
Enjoy our favorite summer recipes featuring no-cook dinners, grilled kabobs perfect for camp-outs, and low-calorie and low-carb versions of favorite meals such as Philly cheesesteak sandwiches. Plus, don’t miss yummy desserts loaded with in-season fruits.

Corn-Mushroom Risotto with Chicken
Looking for a gluten-free side dish for two? This delicious chicken-and-risotto recipe will become a go-to dish that’s packed with flavor but not calories and carbs…….

Firehouse Enchiladas
Skip traditional enchilada recipes that can be loaded with calories, carbs, and fat. Opt for this slimmed-down version, which has only 363 calories for two enchiladas filled with lean beef and topped with Monterey Jack cheese……..

Three-Cheese Vegetable Pasta Toss
Have dinner ready in 20 minutes flat with this saucy pasta dish. Tender mushrooms and spinach give the cheesy entree a health upgrade; each serving has only 254 calories and 35 grams of carb……..

* Click the link below to get all the Diabetic Living’s Favorite Summer Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-livings-favorite-summer-recipes

Low-Calorie Dinners with Whole Grains

August 19, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Dinners with Whole Grains. Delicious Low-Calorie Dinners with Whole Grains recipes like; Southwestern Three-Bean and Barley Soup, Wild Mushroom and Barley Risotto, and Creamy Cajun Chicken Pasta. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Low-Calorie Dinners with Whole Grains
Add more whole grains to your diet with these delicious quinoa recipes, barley recipes, bulgur recipes and more whole-grain dinner recipes. Whole grains provide a healthy boost of vitamins, minerals, fiber, antioxidants and phytonutrients and are also rich in carbohydrates, the body’s main fuel supply. Best of all, these recipes are packed with flavor but are still low in calories. Enjoy one of these low-calorie dinners with whole grains tonight!

Southwestern Three-Bean and Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired………..

Wild Mushroom and Barley Risotto
In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using………..

Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans……….

* Click the link below to get all the Low-Calorie Dinners with Whole Grains
http://www.eatingwell.com/recipes/22332/mealtimes/dinner/low-calorie/whole-grains/slideshow/low-calorie-dinners-with-whole-grains/

“Meatless Monday” Recipe of the Week – Roasted Sweet Potato Risotto

June 25, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Roasted Sweet Potato Risotto. The name alone makes your mouth water! Another one of those recipes that says “Who needs Meat”. The recipe is from the CooksRecipes website, which has a huge selection of recipes to please all tastes or cuisines. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Roasted Sweet Potato Risotto
Recipe Ingredients:

2 medium sweet potatoes
1/4 cup olive oil – divided use
4 cups hot vegetable stock – divided use
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 1/2 cups arborio rice (12-ounces package)
3/4 cup white wine
1 tablespoon fresh rosemary
1 1/2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons freshly grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon ground black pepper

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Peel sweet potatoes and cut in half. Cut half the sweet potatoes into 1/4-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks; toss with 1 tablespoon olive oil and roast until soft, about 30 minutes.
3 – Purée sweet potatoes in a food processor with 1/4 cup chicken stock; reserve.
4 – In a large saucepan, heat remaining 3 tablespoon oil; sauté onion and small diced sweet potatoes over medium high heat. Cook until softened but not browned, about 3 minutes Add garlic and arborio rice and cook 2 to 3 minutes stirring frequently.
5 – Stir in wine. Cook, stirring until completely absorbed.
6 – In the same manner add hot stock, 1/2 cup at a time, stirring until each addition is completely absorbed and stock is used up.
7 – Add sweet potato purée, rosemary, thyme, butter and Parmesan.
8 – Season to taste with salt and ground black pepper. Serve.
Makes 4 servings.
https://www.cooksrecipes.com/mless/roasted_sweet_potato_risotto_recipe.html

One of America’s Favorites – Risotto

April 9, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Creamy baked mushroom risotto

Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its attractive yellow color.

Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese, (pronounced [riˈzɔtto alla milaˈneːze]), is often served together with ossobuco alla milanese.

Rice was grown in southern Italy since the 14th century, and eventually reached Milano in the northern region of Italy. While according to a legend a young glassblower apprentice from Flanders who used to use saffron as a pigment added it to a rice dish at a wedding feast, the first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, onions with hot broth with saffron gradually added. There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief chef to kings. However, the question of who invented the risotto in Milano remains unanswered today.

The rice varieties nowadays associated with risotto were developed in the 20th century, starting with Maratelli in 1914.

A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties such as Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish; these varieties are considered better for soups and other non-risotto rice dishes, and sweet rice desserts. Rice designations of superfino, semifino and fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality.

Mushroom and Chicken Risotto

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure, requiring, unlike other rice dishes, constant care and attention. The rice is not pre-rinsed, as washing would remove much of the starch required for a creamy texture.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostatura; white wine is added and must be absorbed by the grains. When it has been absorbed the heat is raised to medium high, and boiling stock is gradually added in small amounts, while stirring constantly. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch molecules from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass. When the rice is cooked the pot is taken off the heat for mantecatura, vigorously beating in refrigerated balls of grated parmesan cheese and butter, to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier and left to cook with its residual heat.

Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains, if properly prepared. It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.

 

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

May 29, 2017 at 5:16 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. “Where’s the Beef”, you won’t ever miss it with this week’s recipe! Risotto with a fantastic mix of Vegetables. The recipe is off the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Asiago Vegetable Risotto

Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:

2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:

1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
http://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

Baked Salmon W/ Creamy Parmesan Risotto and Whole Baby Carrots

May 2, 2016 at 4:53 PM | Posted in carrots, risotto, salmon | Leave a comment
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Today’s Menu: Baked Salmon W/ Creamy Parmesan Risotto and Whole Baby Carrots

 

 

Baked Salmon W Creamy Parmesan Risotto and Whole Baby Carrots 008
For Breakfast I had a toasted Healthy Life Whole Grain English Muffin topped with I Can’t Believe It’s Not Butter. We had to be at the hospital by 8:30 this morning. Dad had to go through a procedure to inflate the collapsed lung. Everything went great, so now he just has to build his strength back up before returning home. For dinner tonight I prepared Baked Salmon W/ Creamy Parmesan Risotto and Whole Baby Carrots.

 

 

 

Baked Salmon w Cut Green Beans & Potatoes and Sliced Carrots 002
So from the freezer I grabbed a Salmon Fillet last night and let it thaw overnight in the fridge. To prepare it, I rinsed it off with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist. i just love all Fish and Seafood.

 

Baked Salmon W Creamy Parmesan Risotto and Whole Baby Carrots 006
For one side dish I made some Creamy Parmesan Risotto. As always I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 
Salmon
Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia
Nutrition Facts
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)salmon1
Calories 412
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Magnesium 13%

 

 

 

 

 

Lundberg Creamy Parmesan RisottoLundberg Risotto2

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

One of America’s Favorites – Risotto

April 18, 2016 at 4:52 AM | Posted in One of America's Favorites | 3 Comments
Tags: , , , , , , , , ,
Creamy baked mushroom risotto

Creamy baked mushroom risotto

Risotto /rᵻˈzɒtoʊ, rᵻˈzoʊtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.

Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese, (pronounced [riˈzɔtto alla milaˈneːze]), is often served together with ossobuco alla milanese.
A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish. These varieties are considered better for soups and other non-risotto rice dishes and for making sweet rice desserts. Rice designations of Superfino, Semifino and Fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality.
There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white or red wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
Risotto can be made using many kinds of broth—vegetable, meat, poultry, seafood, and legumes, and different types of wine may be used. There is even an Italian strawberry risotto.

 

Diabetic Egg Breakfast Recipes

February 26, 2016 at 5:55 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Protein packed and Diabetic Friendly, Diabetic Egg Breakfast Recipes. Diabetic Friendly Egg Breakfast Recipes to start your day! Vegetable-Filled Omelets and Breakfast Risotto with Fried Eggs are just two of the recipes you’ll find here. It’s all from the Diabetic Living Online website (http://www.diabeticlivingonline.com/)

 

Diabetic Egg Breakfast RecipesDiabetic living logo

Packed with protein, eggs are a great way to start your day. Try one of these diabetes-friendly egg recipes that are carb-smart and delicious.

 
Vegetable-Filled Omelets

Start the day with a low-calorie, protein-loaded egg breakfast. Bursting at the seams with herbed tomatoes, cucumber, and summer squash, this vegetarian omelet fills us up with just 7 grams of carb per serving…..

 
Breakfast Risotto with Fried Eggs

We replaced rice with steel-cut oats to make the classic Italian dish work for breakfast. Sautéed veggies and Brie cheese are the final touches for the savory, low-carb egg breakfast….

 
Egg and Vegetable Muffins

Make eggs in muffin tins for a perfectly portioned breakfast. Fiber-rich bulgur, vegetables, and reduced-fat feta cheese give the egg muffins substance while keeping the dish at 4 grams of fat and 9 grams of carb per serving…..

 

 

* Click the link below to get all the Diabetic Egg Breakfast Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-egg-breakfast-recipes

Wild idea Buffalo Recipe of the Week – Osso Bucco

August 20, 2014 at 5:34 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild idea Buffalo Recipe of the Week – Osso Bucco. It’s from Jill O’Brien of Wild Idea Buffalo.

 

Osso Bucco
By: Jill O’Brien
Serves 4
If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman.

 

Wild Idea Buffalo Osso Bucco on Creamy Risotto

Osso Bucco on Creamy Risotto

Ingredients:
* 1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string
* ½ cup flour
* 1 teaspoon kosher salt
* 1 tablespoon black pepper
* 1 tablespoon dried thyme
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 cup mushrooms, sliced
* 2 clove garlic, chopped (2 tablespoons)
* 1 teaspoon salt
1 tablespoon black pepper
* 1 bottle white wine
* ¼ cup parsley, finely chopped
* 4 fresh thyme sprigs
* zest of 1 lemon
* 2 tablespoons arrow root or corn starch
* ½ cup wine
* 1 cup tomatoes, diced

 

 

Preparation:

1 – Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme.
2 – Roll shanks in flour mixture.
3 – In heavy deep sauté pan over medium high heat, add half of the butter and oil.
4 – Place shanks in pan and brown on both sides. Remove shanks from pan.
5 – Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes.
6 – Deglaze pan with white wine.
7 – Return shanks. Add parsley, thyme and lemon and bring to full heat.
8 – Cover shanks and place in 350* oven for 2 hours. Turn half way through.
9 – Remove shanks from pan and place on platter. Cover with foil to keep heat in.
10 – Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil.
11 – Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges.

 
http://wildideabuffalo.com/2012/osso-bucco/

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