How do you make osso bucco?

Answer 1

Slice up 2 onions, 3 large carrots, 2 cloves of garlic and a stick of celery. Place is a thick bottomed pan with a thin file of olive oil and fry gently until the onions are golden brown. Remove and place in an ovenproof caserole dish. Take 6 pieces of shin, sprinkle pepper and a small amount of salt on each piece, dip in flour and shake of the exess flour. Fry in the thick bottomed pan very quickly (both sides) to seal the meat Take the meat and place standing upright on the fried vegetable mix. It is important that the meat stays standing up packed close togetherelse the marrow will fall our when cooking. Pour our any exess oil from the thick bottomed pan. Add 1 cup of dry white wine and boil liquid quickly until there is only about 2 tablespoons left. Now, to the pan add 2 cups of meat stock, 2 tins of Italian whole peeled tomatoes (cut up), some Origanum and some Basil. Bring to the boil. Pour over the meat in the caserole dish so that it just covers the meat and place in oven at 160deg C for about 2 1/2 hours. Remove from oven, grate some lemon rind and put some parley on top. Serve with Polenta or rice. Emanuel

Answer 2

Ossobuco is a dish from Milan containing veal braised with vegetables, white wine and broth.