Name: Rabbit Osso Buco
Cuisine: American
Ingredients: 6 rabbit hind legs, frenched; 1/2 cup all-purpose flour; 1/4 cup olive oil; 2 onions, diced fine; 3 carrots, diced fine; 3 celery stalks, diced fine; 4 cloves garlic, minced; 1 cup dry white wine; 2 cups chicken stock; 1 can diced tomatoes; 2 bay leaves; 2 sprigs fresh thyme; *Gremolata:**; Zest of 2 lemons; 4 cloves garlic, minced; 1/2 cup fresh parsley, chopped; *Classic Milanese Method**; 1. **Preparation**:; - Dredge rabbit legs in seasoned flour; - **Technique**: Shake off excess flour; 2. **Foundation Building**:; - Brown legs in olive oil until golden; - Remove, sauté vegetables (soffritto) until soft; - **Patience**: Proper vegetable cooking essential; 3. **Braising Process**:; - Deglaze with wine, add stock and tomatoes; - Return rabbit, add herbs; - Braise covered at 325°F for 2-2.5 hours; 4. **Gremolata Finish**:; - Mix lemon zest, garlic, parsley just before serving

Preparation:
- Dredge rabbit legs in seasoned flour
- Technique: Shake off excess flour
Foundation Building:
- Brown legs in olive oil until golden
- Remove, sauté vegetables (soffritto) until soft
- Patience: Proper vegetable cooking essential
Braising Process:
- Deglaze with wine, add stock and tomatoes
- Return rabbit, add herbs
- Braise covered at 325°F for 2-2.5 hours
Gremolata Finish:
- Mix lemon zest, garlic, parsley just before serving
- Traditional: Brightens the rich braise

Service: With risotto Milanese or polenta Wine: Italian whites - Soave, Gavi, Vermentino

Rabbit Osso Buco

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2Ingredients

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