Osso Buco - Italia
This Italian recipe is originally made using knuckle of veal, but this one is more ´easy to eat´version.....
INGREDIENTS:
750g/ 1 1/2 lb stewing veal, neatly diced
salt and pepper
25g/ 1 oz flour
50g/ 2 oz butter
1 tbsp oil
4-8 small onions
4 medium carrots, diced
4 tomatoes, skinned and chopped
3 sticks celery, chopped bouquet garni
grated rind and juice of 1 lemon
300ml/ 1/2 pint veal stock
300ml/ 1/2 pint white wine or extra veal stock
1 tbsp tomato puree
Garnish:
chopped parsley
1 Coat the veal in seasoned flour.
2 Heat the butter and oil in a saucepan, fry whole onions, return the meat to the pan with the rest of the ingredients. Stir as the liquid comes to boil, add any salt and pepper required.
3 Cover the pan, lower the heat and simmer gently for 1 1/2 hours, or until the meat is tender
4 Remove the bouquet garni. Serve with saffron flavored rice.
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