L' Osso Buco
|Veal shin||4 Pound|
|Olive oil||6 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Carrot||1 Medium, grated|
|Stalk celery||1 Medium, chopped|
|Tomatoes||8 , skinned and chopped|
|Tomato concentrate||1 Tablespoon (Leveled)|
|White wine||1⁄4 Pint|
|Chicken stock/Beef stock||1⁄4 Pint|
|Finely chopped parsley||6 Ounce (1 Teacup)|
|Garlic||1 Clove (5 gm), chopped|
|Grated lemon peel||1 Tablespoon (Peel Of 1 Lemon)|
A flavourful, colourful veal stew from Milan, always served with risotto Milanese.
To be on the safe side, order the cut veal from the butcher in advance, for shin of veal is not always available.
Ask your butcher to saw the veal shin into 3-inch pieces.
Coat the pieces in flour.
Heat the oil in a large shallow pan.
Add the veal pieces, a few at a time, and fry until well browned.
Remove to a plate.
Add the onion, carrot and celery to the remaining oil in the pan and fry slowly until soft but not brown.
Stir in the tomatoes, tomato concentrate, wine, stock and salt and pepper to taste.
Bring to the boil.
Replace the veal, lower the heat and cover the pan.
Simmer very gently until tender, allowing 1 1/2 to 2 hours.