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Osso Bucco

Ingredients
4 shins veal
1 onion, chopped
2 stalks celery, chopped
2 rashers bacon, chopped
1 tablespoon butter
1 cup dry white wine
pinch thyme
1 bayleaf
2 cloves garlic, crushed
500 g ripe tomatoes, skinned and chopped
½ cup plain flour
salt and pepper
1 tablespoon oil
1 cup beet stock
grated rind ½ lemon
boiled rice for serving
chopped parsley for garnish

Ask the butcher to cut veal shins into 5 cm pieces across the leg bone. Saute the onion, celery and bacon in butter. Add wine, thyme and bay leaf. Cook slowly for 20 minutes. Add garlic and tomatoes and cook for a further 5 minutes. Roll veal in seasoned flour and fry in oil until lightly brown. Place fried veal in an ovenproof dish with vegetables and stock. Bake in the centre of a gas oven 180°C for 2 hours. Just before serving add lemon rind. Sprinkle with chopped parsley and serve with rice.







































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