Italian-Style Veal Osso Bucco (Print Version)
# Ingredients:
→ Veggies and Seasonings
01 -
6 carrots
02 -
1 whole onion
03 -
A single garlic clove
04 -
One lemon
05 -
A handful of parsley sprigs (6)
→ Meat
06 -
Four thick slices of veal shank
→ Sauces and Flavorings
07 -
400g of canned crushed tomatoes
08 -
40 cl of white wine
09 -
1 tbsp plain flour
10 -
Olive oil
11 -
Salt and black pepper
# Instructions:
01 -
Rinse the carrots, peel them, and slice them into rounds. Chop up the onion after peeling it.
02 -
Heat some olive oil in a pot, add the veal shank slices, and brown them. Coat them in flour, flip them, and then set them aside.
03 -
Using the same pot, toss in the onion and carrot rounds. Stir-fry them over high heat for about 2 to 3 minutes.
04 -
Place the meat back in, pour in the crushed tomatoes and white wine, and season with salt and pepper. Let it simmer on low heat for 1.5 hours (or 30 minutes using a pressure cooker).
05 -
Finely chop the lemon zest, parsley, and garlic together, then stir this mix into the pot just before it's done cooking.
# Notes:
01 -
Pair your dish with polenta or pasta
02 -
Cooking time can be cut short if you use a pressure cooker