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Osso Buco

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Ingredients
  Butter 50 Gram
  Onion 1 Large, peeled and coarsely chopped
  Garlic 1 Clove (5 gm), crushed
  Carrots 2 Small, scraped and sliced
  Veal shin 1 Kilogram, cut into 5 cm pieces
  White stock/Water and 1/2 chicken stock cube 300 Milliliter, hot
  Dry white wine 150 Milliliter
  Canned tomatoes 225 Gram, roughly chopped
  Tomato puree 30 Milliliter
  Dried rosemary 2 1⁄2 Milliliter
  Salt To Taste
  Freshly ground black pepper To Taste
  Cornflour 10 Milliliter
  Cold water 1⁄2 Cup (8 tbs)
  Chopped parsley 30 Milliliter (For Garnish)
  Garlic 1 Clove (5 gm), crushed (For Garnish)
  Lemon 1 , rind grated (For Garnish)
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In a cooker, heat the butter and fry the onion, garlic and carrots until they are beginning to colour.
3) Lift out the vegetable mixture and drain well.
4) In the hot butter, brown the pieces of veal, lift out and drain off the excess butter from the cooker.
5) Add the stock or water and stock cube, wine, tomatoes, tomato puree, rosemary and a little salt and pepper to the cooker.
6) Mix the vegetables.
7) Lastly, replace the meat pieces, standing them upright in the sauce.
8) Place the lid to close the cooker, bring to high pressure and cook for 15 minutes.
9) Reduce the pressure quickly.
10) While the veal is cooking mix together the ingredients for the garnish.
11) In a hots erving dish, transfer the veal.
12) Add the cornflour, blended with a little cold water, to the sauce and cook, stirring constantly until boiling and thickened.
13) Taste the sauce and adjust the seasoning .

SERVING
14) Pour the sauce over the veal and sprinkle the garnish on the top.
15) Serve the Osso buco with plain boiled rice or buttered noodles and a crisp green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Quick
Servings: 
4

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