<< recipes

Osso Bucco

It is possible to make the recipe in two steps, by cooking the two cooking times a few hours apart or even the day before for the next day. The longer this dish simmers, the better it is.

Course: Main course
Preparation time: 15 minutes
Cooking time: 80 minutes
Cost per serving: 2,46 €

Instructions

  • 1.   Sear the veal pieces in a casserole dish.
  • 2.   Sprinkle with flour.
  • 3.   Add the finely chopped shallots.
  • 4.   Pour in the white wine in which you have diluted the tomato paste.
  • 5.   Add the beef bouillon cube, anchovy fillets, bouquet garni, and salt.
  • 6.   Cover and simmer very gently for 45 minutes.
  • 7.   Add the tomatoes and their juice, simmer for another 30 minutes.

Ingredients for servings

  • 600 g of veal blanquette
  • 1 veal shank
  • 1 glass of dry white wine
  • 1 canned peeled tomato
  • 1 meat bouillon cube
  • 1 tablespoon of tomato paste
  • 2 anchovy fillets
  • 1 shallot
  • 1 tablespoon of flour
  • 1 salt and pepper

Questions

  • What can you replace anchovy fillets with for a lower sodium level than indicated?
    Hello. I think the only solution would be to desalt them (https://www.bienmanger.com/1C474_Dessaler_Anchois.html), I don't know of any other solution.
    Audrey33 le 27/01/2021
    Helpful answer

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    ?
    ?
  • Fat
    ?
    ?
  • of which saturated
    ?
    ?
  • Carbohydrates
    ?
    ?
  • of which sugar
    ?
    ?
  • Protein
    ?
    ?
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.