Veal ossobucco
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | kilograms | Veal Ossobucco |
Flour | ||
1 | Stalk celery; finely diced | |
2 | Carrots; finely chopped | |
3 | Cloves garlic; chopped | |
3 | tablespoons | Butter |
1 | tablespoon | Oil |
½ | cup | White wine |
1 | cup | Veal stock |
1 | can | Crushed tomatoes |
Salt and pepper | ||
2 | tablespoons | Chopped parsley |
Grated lemon rind | ||
1 | Clove 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.
Related recipes
- Eggplant with beancurd
- Fried whiting fillets
- Hunza pie (hungarian)
- Kate's pasta
- Korean braised bean curd
- Marinated pork fillets
- Oranges in orange blossom water
- Ossobucco
- Prawn wontons
- Pumpkin and green bean curry
- Rebecca sauce & strawberries
- Rebecca sauce and strawberries
- Rebecca's corn spoon bread
- Rebecca's rice recipe
- Red capsicum pesto
- Roast tomato and mint soup
- Sluggsy's pork
- Thai dipping sauce
- Valerie's chocolate cake
- Vanilla slice