Osso bucco

True Love
0 serving
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Beef

By Food24 November 03 2009
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Ingredients (15)

2.00 kg veal — knuckles
45.00 ml flour
salt and freshly ground black pepper — to taste
30.00 ml fresh chillies — 573
30.00 ml butter — or margerine
1.00 onion — chopped
2.00 garlic — cloves, crushed
410.00 g tomatoes — chopped
70.00 g tomato paste
125.00 ml wine — dry white
5.00 ml sugar
5.00 ml mixed herbs
45.00 ml fresh parsley — chopped
1.00 lemon — zest only
1.00 orange — zest only
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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.



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