Ossobucco

Name: Ossobucco
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 10 grams packet dried porcini; 6 thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as theyre meatier and more tender than the front ones; 1 small handful a of plain flour, seasoned; 50 grams unsalted butter; 3 Tbsps olive oil; 1 large carrot, diced; 1 large celery stick, trimmed and diced; 200 milliliters dry white wine; 225 milliliters tomato sugocasa or passata; 1 teaspoon Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water

Ossobucco requires roughly 2 hours and 45 minutes from start to finish. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 14g of fat, and a total of 167 calories. This recipe serves 6. This recipe from BBC Good Food requires tomato sugocasa, veal shin bone, wine, and butter. are very similar to this recipe.

Instructions

Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.

Ingredients you will need

Seasoned Flour

Water

Meat

Veal

Heat the butter and oil in a very large flameproof saut pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown.

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Butter

Veal

Cooking Oil

Equipment you will use

Frying Pan

Transfer the meat to a plate.

Ingredients you will need

Meat

Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.

Ingredients you will need

Vegetable

Carrot

Celery

Wine

Equipment you will use

Frying Pan

Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the saut pan, together with the soaking liquid.

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Fish

Equipment you will use

Frying Pan

Add the sugocasa or passata and stock, then stir.

Ingredients you will need

Passata

Stock

Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if its still thin after 1 -1 hours, half remove the lid to allow evaporation.

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Sauce