Osso Bucco

  1. In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
  2. Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
  3. Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.

olive oil, butter, veal shin, flour, carrots, celery stalks, onion, garlic, thyme, bay leaf, white wine, tomatoes, beef stock, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/25212 (may not work)

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