in Italy

Osso Buco

updated

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Ingredients for 4 servings:

  • 4 slices of veal knuckle
  • 2 large carrots
  • 3 small zucchini
  • 1 garlic clove(s)
  • 1 small can of tomatoes, chopped
  • 1 jar wine, red
  • Thyme
  • salt and pepper
  • Broth, granulated
  • Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salt and pepper the veal shank slices on both sides, coat in flour, and fry in a roasting pan in hot fat until light brown. Remove from the pan. Dice the zucchini and carrots and fry in the frying pan. Crush the garlic and fry. Pour in the wine, add the tomatoes, and season with salt, pepper, granulated stock, and thyme. Return the shank slices to the pan, cover, and braise in the oven at 200°C for about 1-1.5 hours. Serve with tagliatelle or Italian bread.

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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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