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Ingredients
Osso Bucco
- Ingredients
- 50 grams butter
- 4 thick Veal shank
- salt (and)
- freshly ground peppers
- 1 jar dry white wine
- 125 milliliters Chicken broth
- Chicken broth (for basting)
- 6 Tomatoes (peeled and diced)
- 2 Tbsps Tomato paste
- 1 large carrot
- 1 stalk Celery
- 1 onion
- parsley
- 1 organic lemon (zest)
Heat half the butter in an ovenproof casserole pan and brown the veal shanks on all sides. Season with salt and pepper, remove and keep warm.
Pour off the excess grease, put the casserole back on the stove and deglaze with the white wine. Pour in the hot broth, add the tomatoes, cover and cook over low heat. Pour in a little broth as needed and season with salt and pepper. Place the veal shanks back in the casserole, cover and cook in the oven for 2.5-3 hours at (175°C) (approximately 350°F). Baste every 30 minutes with a little broth.
Chop the carrot, celery and onion finely. Melt the rest of the butter in a saucepan, add the vegetables and cook for about 1 minute.
Pour the vegetable mixture into the casserole during the last 20 minutes of cooking. Remove from the oven and arrange the osso bucco and vegetables on plates. Serve garnished with parsley and lemon zest.