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[edit] Ingredients
6 |
|
4 |
tablespoons chopped parsley |
Grated rind of 1/2 lemon |
|
pepper for dredging |
|
4 |
tablespoons olive oil |
3 |
|
1 |
onion, finely chopped |
1 |
cup chicken stock, boiling |
1 |
cup dry white wine |
4 |
tablespoons tomato sauce |
[edit] Preparation
Step 1 |
Dredge veal in seasoned flour and saute in olive oil until lightly browned on all sides. |
Step 2 |
Add garlic and onion. Pour boiling stock, white wine and tomato sauce over meat. Cover pan and simmer 1 1/2 hours or until meat is tender. |
Step 3 |
Add parsley and grated lemon rind. Serve over saffron rice. |
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[edit] About Osso Buco
Originating from Milan, Italy, osso buco is a dish of braised veal shank, often served with gremolata, a lemon-parsley garnish. In English it is most commonly spelled "osso bucco," in Italian "ossobuco" or "osso buco."
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