Osobuco
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | knuckel of veal |
| 80 | grams | ham cut up |
| 3 | onions | |
| 1 | glass fino sherry | |
| 1 | small | glass olive oil |
| 2 | tablespoons | tomato pur?e |
| salt and black pepper | ||
Directions
1. Get the butcher to cut the knuckle of veal into rounds 2 fingers thick.
2. Peel and chop the onions and garlic and brown in olive oil.
3. Dredge the rounds of the knuckle in flour and brown in the same oil.
4. Transfer the ingredients to a saucepan, add the tomato puree, the Fino and a little water, cover and cook slowly for 1½ hours, season and add the ham. The meat should absorb the liquid and be tender, leaving a thick dark sauce.
5. Serve hot in an earthenware dish and garnish with boiled white rice.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000