Osso bucco

Name: Osso bucco
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 2 fillets anchovy fillets in oil, minced; 118 milliliters beef stock or water, as needed; 2 Tbsps butter; 3 servings Melt the butter with the oil in the casserole over medium-high heat. Add the veal and cook; 3 servings minutes or until softened but not colored; 59 milliliters all-purpose flour; 1 medium and garlic to the casserole and reduce the heat to -low. Cook, stirring occasionally, for 5; 4 garlic cloves, chopped; 1 grated zest of lemon; 3 servings Stir the parsley, anchovies, and lemon zest into the casserole. Adjust the seasoning as required and serve immediately; 2 Tbsps olive oil; 1 small onion, chopped; 5 turning occasionally, about minutes, or until browned all over. Transfer to a plate. Add the onion; 3 servings Osso bucco; 3 Tbsps chopped parsley; 3 servings into an extraordinary meal; 3 servings salt and freshly ground black pepper; 1 can The stew be cooked, then chilled for up to 2 days. Reheat gently; 3 servings Veal shanks have a richness unlike any other cut of meat and turn this stew; 3 servings tender. Check the stew occasionally, and if the cooking liquid has reduced too much, add more; 3 servings stock. The finished cooking liquid should be thick; 59 milliliters tomato paste; 3 servings Stir in the stock and tomato paste, season with salt and pepper, and bring to a boil. Return the; 3 servings veal to the casserole. Reduce the heat to low and cover. Simmer for 11⁄2 hours or until the veal is; 3 servings Season the veal with salt and pepper. Dredge in the flour and shake off any excess

You can never have too many main course recipes, so give Osso bucco a try. This recipe covers 61% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 1565 calories, 187g of protein, and 65g of fat. A mixture of salt and pepper, veal shanks have a richness unlike any other cut of meat and turn this stew, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Osso bucco

Veal shanks have a richness unlike any other cut of meat and turn this stewinto an extraordinary meal.four 112in (4cm) thick veal shankssalt and freshly ground black pepper14 cup all-purpose flour2 tbsp butter2 tbsp olive oil1 small onion, chopped4 garlic cloves, chopped12 cup beef stock or water, as needed14 cup tomato paste3 tbsp chopped parsley2 anchovy fillets in oil, mincedgrated zest of 1 lemon

Ingredients you will need

Anchovy Fillets

Lemon Zest

Whole Garlic Cloves

Veal Shank

Beef Stock

Tomato

Olives

Onion

Water

Meat

Salt

Cooking Oil

Season the veal with salt and pepper. Dredge in the flour and shake off any excess.Melt the butter with the oil in the casserole over medium-high heat.

Ingredients you will need

Salt And Pepper

Butter

All Purpose Flour

Shake

Veal

Cooking Oil

Add the veal and cook,turning occasionally, about 5 minutes, or until browned all over.

Ingredients you will need

Veal

Transfer to a plate.

Add the onionand garlic to the casserole and reduce the heat to medium-low. Cook, stirring occasionally, for 5minutes or until softened but not colored.Stir in the stock and tomato paste, season with salt and pepper, and bring to a boil. Return theveal to the casserole. Reduce the heat to low and cover. Simmer for 112 hours or until the veal istender. Check the stew occasionally, and if the cooking liquid has reduced too much, add morestock. The finished cooking liquid should be thick.Stir the parsley, anchovies, and lemon zest into the casserole. Adjust the seasoning as requiredand serve immediately.Good wIth a saffron-flavored risotto or cooked long-grain rice or your favorite pasta.The stew can be cooked, then chilled for up to 2 days. Reheat gently .

Ingredients you will need

Cooked Long Grain Rice