Osso buco recipe

Osso Buco recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Osso buco recipe, recipe Rating: 4.8
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Ingredients

4	carrots, cleaned and diced
4 stalk(s)	celery, cleaned and diced
	salt and pepper
1 can(s)	tomatoes
1	onion, diced
8 piece(s)	veal shin, on the bone, with marrow, approx 5cm thick cut
	olive oil
1 tbsp	tomato puree
1 tbsp	flour
500 ml	veal stock
100 ml	red wine, dry
2 clove(s)	garlic, chopped
½ bunch(es)	parsley, chopped
1	lemon, grated peel

Instructions

Season the veal with salt and pepper and dust with flour. In a pan heat some oil. Fry the meat over high heat until golden brown all around. Remove from the pan and set aside.

Add the onion into the pan and sauté until lucent. Add more oil if necessary. Stir in celery, carrots and tomato purée and cook stirring for 1-2 minutes. Deglaze with the wine and cook until evaporated. Add the tomatoes and the veal stock and bring to a boil. Season to taste with salt and pepper.

Transfer the vegetables with the sauce and the meat into a wide pan, large enough to fit all the veal shins in one layer. Cover and cook over low heat for approximately 2 hours or until the meat is tender.

For the gremolata mix the garlic with lemon peel and parsley. Sprinkle the meat with the gremolata.

Serve with pasta or polenta.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 2 hrs 20 min
Grade of difficulty:
medium
Calories per portion:
n/a