Osso bucco


Ingredients 15
Servings 0
Time

Ingredients

  • 2
    kg
    veal knuckles, cut into portions
  • 45
    ml
    flour
  • salt and pepper to taste
  • 30
    ml
    olive oil
  • 30
    ml
    butter or margarine
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 410
    g
    chopped tomatoes
  • 70
    g
    tomato paste
  • 125
    ml
    dry white wine
  • 5
    ml
    sugar
  • 5
    ml
    mixed herbs
  • 45
    ml
    chopped parsley
  • 1
    grated rind of a lemon
  • 1
    grated rind of an orange
 

Method

 
Coat knuckles with seasoned flour. Heat oil and butter, brown meat on all sides. Remove and keep warm. Reduce heat and add onion, cook gently until soft, add crushed garlic. Add tomatoes with their liquid to pan, stir in tomato paste, wine, sugar, herbs and half the parsley. Return veal to pan, cover and simmer gently for 1 hour or until meat is tender. Add water to meat if it dries out. Mix remaining parsley with lemon and orange rind. Sprinkle over meat and serve with rice.
 

Read more on: beef
 

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