Italian-Style Veal Osso Bucco (Print Version)
# Ingredients:
→ Vegetables and Herbs
01 -
6 fresh parsley sprigs
02 -
1 lemon
03 -
1 clove of garlic
04 -
1 onion
05 -
6 carrots
→ Meat
06 -
4 thick-cut veal shank slices
→ Sauce and Seasonings
07 -
40 cl of white wine
08 -
400g can of crushed tomatoes
09 -
1 tablespoon of flour
10 -
Olive oil
11 -
Salt and black pepper
# Instructions:
01 -
Rinse off the carrots, peel them, then slice them into circles. Chop the onion finely after peeling.
02 -
Heat olive oil in a heavy pot and sear the shanks until golden. Dust them lightly with flour, flip, then set them aside for now.
03 -
In the same pot, crank up the heat and toss in the carrots and onion. Let them sizzle for 2-3 minutes.
04 -
Place the meat back into the pot, pour in the white wine and tomatoes. Add salt and pepper. Simmer on low heat for 1 hour 30 minutes, or pressure-cook for 30 minutes.
05 -
Grate the lemon zest, then chop it with the parsley and garlic. Stir this blend into the pot right before serving.
# Notes:
01 -
Pairs perfectly with pasta or creamy polenta
02 -
Using a pressure cooker can cut down cooking time