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Osso Bucco

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 15 minutes
Cooking time: 95 minutes
 
Ingredients (serves 6):

    4 110g portions of veal (use pork of turkey if not available)
    20g flour
    2 teaspoons olive oil
    200g carrots
    1 stick celery
    60ml dry white wine
    2 tomatoes
    1 teaspoon grated orange zest
    1 teaspoon grated lemon zest
    1 clove garlic
    1 tablespoon chopped parsley
    1 tablespoon chopped basil
    3 teaspoons low-fat butter
    Salt & black pepper

Method:

Heat oil in a saucepan.
Flour the meat and brown in pan, turning regularly.
Season.
Grate carrots, chop celery and peel and chop onion, add to meat.
Stir, cook for 5 minutes, then add wine.
Leave to reduce for 5 more minutes.
Add 100ml water and chopped tomatoes.
Turn down heat, cover and leave to simmer for 1h15m, adding water when necessary, to prevent from drying out.
Melt butter and add, add orange and lemon zest, garlic, basil and parsley and leave to simmer for 5 minutes.

Serve hot with basmati rice or pasta.


User comments

 
another free recipe every day






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