in Italy

Ossobuco

updated

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Ingredients for 4 servings:

  • 1 kg veal, 4 leg slices
  • salt and pepper
  • 2 tbsp flour
  • 200 g carrot(s)
  • 200 g celery
  • 6 tbsp olive oil
  • 500 g tomatoes, peeled
  • ¼ liter meat broth
  • ¼ liter white wine
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

as Italians love it

Wash the meat, pat dry, season with salt and pepper, and coat in flour. Trim, wash, and finely dice the vegetables. Heat the olive oil in a roasting pan. Fry the meat slices on both sides until golden brown. Add the vegetables and sauté lightly. Add the tomatoes (with juice if canned), meat broth, and white wine. Cover and braise the leg slices over medium heat for about 75 minutes. Season the sauce generously with salt, pepper, and sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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