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Ingredients
- 6 x thick pcs of shin veal with the marrowbone in the center of the meat
- 2 x Onions
- 1 x Carrot
- 1 x Bay Leaf
- 1 stk Celery Garlic Thyme Basil
- 1 x piece of Lemon Peel White Wine Tomato Sauce Stock (just a small amount) Flour Parsley (if you like) Pepper and Salt
Directions
- Method:Fry the onions in a wide, shallow braising pan. Pepper and salt the veal, roll in flour and brown in the same pan. Add in the carrot, bay leaf, celery, garlic, thyme, basil and lemon peel, a glass of white wine, a little stock and sufficient fresh tomato sauce to come to the top of the pcs of meat but not to cover them. Cook very slowly for about 4 hrs, till the meat is almost coming of the bone. Ten min before serving, sprinkle the osso bucco with finely minced celery or possibly parsley or possibly lemon peel. Be sure to keep the pcs of meat upright during the cooking, or possibly the marrow in the bones will fall out.
- Serving Suggestion: Serve on a plain risotto or possibly rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 256g | |
| Calories 114 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 484mg | 14% |
| Total Carbs 26.69g | 7% |
| Dietary Fiber 5.9g | 20% |
| Sugars 10.97g | 7% |
| Protein 2.99g | 5% |
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