My special veal osso buco with spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Shin of veal; (4 to 8) |
| A little plain flour | ||
| 1 | tablespoon | Peanut oil |
| 1 | small | Onion; finely chopped |
| 1 | small | Carrot; finely chopped |
| ¼ | teaspoon | Fennel seeds |
| ¼ | teaspoon | Cummin seeds |
| ½ | cup | Dry white wine |
| 1 | cup | Bottled or home-made Italian sauce |
| 1 | cup | Water |
| Salt and freshly ground black pepper | ||
| 1 | large | Pinch of saffron |
| 500 | grams | Baby spinach leaves; washed (about 1 Ib) |
Directions
Coat pieces of veal with flour.Heat oil in a large casserole dish and on medium heat, brown veal for about 2 minutes on each side.
Add onion, carrot and fennel and cummin seeds. Stir and cook for about 3 minutes.
Add white wine, tomato sauce and water and season with a little salt, pepper and saffron.Bring to a simmer, cover pan and cook on low heat for about 1½ hours or until veal is tender.
Add washed spinach to pan, cover and cook for a few minutes more. Gently mix spinach with veal and serve.
Converted by MC_Buster.
Per serving: 69 Calories (kcal); 3g Total Fat; (60% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.