FRIJE

Name: Osso buco
Prep time: 30 min
Cook time: 120 min
Yield: 4 servings
Ingredients: 50 g of flour; 4 slice of veal shank; 30 ml of olive oil; 2 chopped onion; 375 ml of dry white wine; 540 ml of crushed tomato; 2 stalk of celery stalk; 2 carrot; 250 ml of beef broth; 4 garlic clove; 30 ml of tomato paste; 1 teaspoon of dried thyme; 1 leaf of bay leaf; 2 lemon zest; 1 garlic clove; 10 g of parsley; salt (according to taste); pepper (according to taste)

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Osso buco

Featured in the book My Weekend Cooking

Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 120 minutes

Energy: 261 kcal / serving

Instructions

1. Place the rack in the center of the oven. Preheat the oven to 180°C (350°F).
2. Place the flour in a shallow dish. Coat the veal slices with flour.
3. In a large pot over medium-high heat, brown the meat on both sides in oil. Season with salt and pepper. Set aside on a plate.
4. In the same pot, soften the onions. Add oil if needed. Deglaze with the wine. Return the meat and add the remaining ingredients. Season lightly with salt and pepper. Bring to a boil. Cover and cook in the oven for 45 minutes. Reduce the oven temperature to 165°C (325°F). Continue cooking for 1 hour. Adjust the seasoning.
5. Meanwhile, in a bowl, mix all the ingredients. Divide the meat among plates. Sprinkle with gremolata. Serve with orzo and zucchini ribbons, if desired.