Traditional Osso Buco
90 min
Ingredients
4 persons
- 100g All-purpose Flour
- 1000g Australian Veal Shank Grass-Fed
- 100ml Beef Stock
- 200g Carrots (500g)
- 100ml Dry White Wine
- 4clove Garlic
- 1piece Mutti Finely Chopped Tomatoes 400g
- 50g Salted Butter Roll 250g
- 1piece Yellow Onions (400g)
Preparation
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.