Classic Osso Buco
|Oil||45 Milliliter (3 Tablespoons)|
|Veal shanks||2 Pound, cut as for osso buco (900 Gram)|
|Onions||30 Milliliter, chopped (2 Tablespoons)|
|Beef stock||1 Liter (4 Cups)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Parsley||2 Teaspoon (10 Milliliter)|
|Beurre manie||30 Milliliter (2 Tablespoons, Kneaded Butter)|
– In a heavy saucepan, heat oil and sear veal, add chopped onions and stir.
– Add tomato paste and beef stock. Season with bay leaf, thyme, parsley, salt and pepper, then simmer for about 1 hour.
– Place veal in a serving dish and keep warm. Blend sauce with kneaded butter, adjust seasoning, pour over meat and serve.