Ossobuco
Ingredients
- Ingredients
- 50 grams butter
- 4 thick Veal shank
- salt
- freshly ground white peppers
- 1 jar dry white wine
- 125 milliliters Chicken broth
- Chicken broth (baster)
- 5 Tomatoes (peeled and diced)
- 20 grams raw ham (not smoked)
- 1 size carrot
- 1 stalk Celery
- 1 onion
- 1 Tbsp chopped parsley
- Basil
- lemons (zest)
Preparation steps
Heat half the butter in a Dutch oven and saute the veal shanks on both sides. Season the veal shanks with salt and pepper.
Preheat the oven to 175°C (approximately 350°F). Drain the fat from the pan, put the casserole back on the stove and add the white wine, scraping up the browned bits from the bottom of the pan. Return the meat to the pan, add the broth and the tomatoes and bring to a boil. Cover and place the pan in the oven and cook until the veal is tender, 2-3 hours.
Cut the ham into thin strips. Finely chop the carrot, celery and onion. Heat the remaining butter in a saucepan, saute the ham briefly, add the vegetables and cook about 1 minute. Stir in the grated lemon rind.
Add the ham and vegetable mixture to the veal and simmer 20 minutes. Serve sprinkled with parsley and basil.
