Veal ossobucco

1 servings

Ingredients

QuantityIngredient
kilogramsVeal Ossobucco
Flour
1Stalk celery; finely diced
2Carrots; finely chopped
3Cloves garlic; chopped
3tablespoonsButter
1tablespoonOil
½cupWhite wine
1cupVeal stock
1canCrushed tomatoes
Salt and pepper
2tablespoonsChopped parsley
Grated lemon rind
1Clove garlic; chopped

Directions

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.