Braised Shin of Veal

Portions ‐4 x 150g Cost ‐ £11.52 Prep ‐ 15 m / 1 h 30 m Cook ‐ 1 h 30 m

Portions ‐ 4 x 150g
Recipe Cost ‐ £11.52
Portion Cost ‐ £2.88
Prep ‐ 15 m / 1 h 30 m
Cook ‐ 1 h 30 m

Classic Osso Buco

RecipeBank

MySousChef.co.uk

Ingredients

25g Plain White Flour

50g Butter

60ml Vegetable Oil

50g Spanish Onions

10g Garlic

50g Carrots

25g Leeks

25g Celery

300ml White Cooking Wine Seasoned

25g Tomato Puree

1 Bouquet Garni, Single

200g Tomatoes

1single Oranges, Single

1 Lemons, Single

20g Curly Parsley

20g Basil

300ml Water

6g Chicken Stock Paste

600g Leg of Veal

Method

Prepare the veal knuckle by cutting and sawing through the bone in 5cm (2inch) thick pieces.

Season the veal pieces with salt and pepper and pass through flour on both sides.

Melt the butter and oil in a sauté pan.

Add the veal slices and cook on both sides, colouring slightly.

Add the finely chopped onion and garlic, cover with a lid and allow to sweat gently for 2-3 minutes.

Add the carrot, leek and celery cut in brunoise, cover with a lid and allow to sweat for 3-4 minutes. Pour off the fat.

Deglaze with the white wine and stock. Add the tomato puree.

Add the bouquet garni, replace the lid and allow the dish to simmer gently, preferably in an oven, for 1 hour.

Add the concassed tomatoes, correct the seasoning.

Replace the lid, return to the oven and allow to continue simmering until the meat is so tender that it can be pulled away from the bone easily with a fork.

Remove the bouquet garni, add the lemon juice, correct seasoning and serve sprinkled with a mixture of chopped fresh basil, parsley and grated orange and lemon zest known as gremolata. Note: a risotto with saffron may be served separately. Osso buco is an Italian regional dish that has many variations.

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Nutritional Information

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Values expressed per
No nutritional info available

No data

Dietary Information

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Recipe Contains

Notes

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No dietary info available

Braised Shin of Veal