Name: OSSO BUCO
Ingredients: 4 slices thick veal shin; Salt and pepper; Flour; 2 T olive oil; 2 T butter; 2 cloves garlic (minced); ½ onion (finely chopped); 150 mls light stock; 150 mls dry white wine; zest of 1 lemon; 2-4 T tomato puree; 1 anchovy fillet (chopped); 4 T flat-leaved parsley (chopped)

OSSO BUCO

Course

Main Dish

Servings

Ingredients

4 slices thick veal shin
salt and pepper
Flour
2 T olive oil
2 T butter
2 cloves garlic minced
½ onion finely chopped
150 mls light stock
150 mls dry white wine
zest of 1 lemon
2-4 T tomato puree
1 anchovy fillet chopped
4 T flat-leaved parsley chopped

Instructions

Dredge veal in seasoned flour and brown in the butter and oil
Add half the garlic, the onion, the stock, the wine and the tomato puree to the meat.
Cover pan and simmer for 90 minutes. (Can also be cooked in oven at 160 C)
Add anchovy and remaining garlic
Blend thoroughly, heat through and serve topped with parsley and lemon zest

Recipe Notes

Good with mashed potatoes or saffron rice. Dig marrow out with a spoon, if there is any!