Italian Veal Stew
2 h. 45 min.
When serving the ossi buchi make sure that you lift them gently, so that they stay in one piece and the marrow is not lost.
1 Cutting board, 1 Large knife, 1 Peeler, 1 Fine grater, 1 Paper towel, 1 Teaspoon, 1 Toothpick oder Küchengarn, 1 Tablespoon, 1 Dutch oven mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 großer Pot mit Deckel, 1 Cup, 1 kleiner Whisk
Heat the oven to 180°C (160° fan) 350°F gas 4.
Heat the oil in a flameproof casserole dish. Dust the veal shins with flour on both sides and brown in the hot oil. Remove from the pan and set aside.
Add the butter to the dish and add the chopped vegetables with the salt to cook gently for a few minutes. When the vegetables are soft return the meat to the dish and add the wine. Cook gently until the moisture is almost completely dried out.
Add the hot stock, cover and cook in the oven for 2-2 1/2 hours until the meat is very tender.
Sprinkle with the parsley.