Yield: 1 servings
|1½ kilograms||Veal Ossobucco|
|1 \N||Stalk celery; finely diced|
|2 \N||Carrots; finely chopped|
|3 \N||Cloves garlic; chopped|
|½ cup||White wine|
|1 cup||Veal stock|
|1 can||Crushed tomatoes|
|\N \N||Salt and pepper|
|2 tablespoons||Chopped parsley|
|\N \N||Grated lemon rind|
|1 \N||Clove garlic; chopped|
1. Melt butter an oil in a heavy-bottomed large pot.
2. Roll pieces of veal ossobucco in flour, add salt and pepper and brown all over on both sides. Remove. 3. Add a little more oil and saute onion, celery, carrot and garlic.
4. When browned, add wine, tomatoes, stock, salt and pepper. Return veal to pot, coat in sauce and simmer gently for 1 hour.
5. Five minutes before serving, add the chopped garlic, chopped parsley and the grated lemon rind (this addition is called 'gremolata'). Serve with Saffron risotto or polenta.
Converted by MC_Buster.
Per serving: 621 Calories (kcal); 49g Total Fat; (77% calories from fat); 5g Protein; 27g Carbohydrate; 93mg Cholesterol; 1687mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 9½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.