Ossobuco (Italian for 'holed bone'), in English often spelled 'osso buco' or 'osso bucco', is a Milanese speciality of veal shanks cooked in meat broth and flavoured with white wine.
Dry white wine
1 Cup (16 tbs)
Chicken stock/Vegetable stock
3 Cup (48 tbs) (or veal stock)
1 Bunch (100 gm)
1 Teaspoon (to taste)
Cracked black pepper
1⁄2 Teaspoon (to taste)
1) Julienne all the vegetables and set aside.
2) Season the veal shanks on both sides with salt and pepper.
2) In a deep heavy bottomed pan, heat oil, add the veal shanks and brown on both sides.
3) Pour in wine and simmer for 5 minutes.
4) Add the stock and bouquet garni, adjusting heat to maintain a low simmer.
5) Cover the pan with aluminum foil pushing down in the middle to create an inverted tent. Cover with lid and simmer over a low heat for 1 hour.
6) Then place the vegetables on top of meat replace lid and simmer one hour more.
7) Serve in soup plates.
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