Ossobuco Recipe
Ingredients
| Large pieces shin of veal - 4 | ||
| Dry white wine | 1/2 Pint | |
| Tomatoes | 3/4 Pound | |
| Tomato puree | 1 Tablespoon | |
| Large clove of garlic - 1, finely chopped | ||
| Parsley | 2 Tablespoon, chopped (The rind of small lemon - 1, grated) | |
| Butter | ||
| Salt | To Taste (The rind of small lemon - 1, grated) | |
| Black pepper | 1 To taste (The rind of small lemon - 1, grated) | |
Directions
MAKING
1 In the casserole melt 1 tablespoon of butter.
2 Fry the pieces of veal to brown them lightly on both sides, keeping them upright in the pan.
3 Pour over the wine, and let it reduce a little.
4 Add in the tomatoes, tomato puree and salt and freshly-milled black pepper.
5 Cover the casserole and allow it to cook gently for about 1 hour.
6 Remove the lid and let it cook for another half an hour or until the meat is tender and the sauce reduced.
7 In a bowl, combine the chopped garlic, parsley and lemon rind together.
8 Sprinkle the meat with this mixture.
SERVING
9 Excellent with rice preferably Risotto alla Milanese.
1 In the casserole melt 1 tablespoon of butter.
2 Fry the pieces of veal to brown them lightly on both sides, keeping them upright in the pan.
3 Pour over the wine, and let it reduce a little.
4 Add in the tomatoes, tomato puree and salt and freshly-milled black pepper.
5 Cover the casserole and allow it to cook gently for about 1 hour.
6 Remove the lid and let it cook for another half an hour or until the meat is tender and the sauce reduced.
7 In a bowl, combine the chopped garlic, parsley and lemon rind together.
8 Sprinkle the meat with this mixture.
SERVING
9 Excellent with rice preferably Risotto alla Milanese.
Chef
