27/10/2018
Delicious Osso bucco
2 tbsp olive oil
25g flour, to dust
4 pieces of veal shin, about 4cm thick
50g butter
1 onion, finely chopped
3 carrot, finely chopped
3 celery stick, finely chopped
1 head of garlic,
4 sage leaves
200 gram chopped tomatoes
200ml white wine
200ml good beef stock
Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate;
Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft.around 6 min Add the garlic halves, tomatoes and sage to the pan and cook for a few minutes more.Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.Preheat your oven to 160 C or 325 F and place you pot in the oven and let it cook for 2 hours! Serve it on a bed of pasta and Enjoy!!
