OSSO BUCO
Ingredients
Instructions
  1. Dredge veal in seasoned flour and brown in the butter and oil
  2. Add half the garlic, the onion, the stock, the wine and the tomato puree to the meat.
  3. Cover pan and simmer for 90 minutes. (Can also be cooked in oven at 160 C)
  4. Add anchovy and remaining garlic
  5. 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!