| Osso Bucco
Ingredients
100 ml Olive oil
10 Pieces sliced veal knuckle
100 g diced carrot
100 g diced onion
100 g diced celery
4 cloves garlic crushed
1 x 400 g tin whole peeled tomatoes
250 ml white wine
250 ml veal stock
2 bay leaves
Zest ½ lemon + juice
Chopped parsley
Flour for dusting
Salt & Pepper
Method
Dust veal lightly in flour & season, heat a pan & add ½ the oil, brown veal & set aside. Add rest of oil & add vegetables, brown slightly, add white wine & reduce by half. Add rest of ingredients & bring to boil.
Place veal in a braising dish & pour sauce over, place in oven at 170 oc with a lid & cook for 1- 1& 1/2 hours till soft.
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