Veal Osso Bucco | The Barossa Mag
Lightly flour and brown veal, then simmer with vegetables and wine until tender in the oven—perfectly balanced flavors in a rich braised dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barossamag.com.
Ingredients
- 100 ml Olive oil
- 10 Pieces sliced veal knuckle
- 100 g diced carrot
- 100 g diced onion
- 100 g diced celery
- 4 cloves garlic crushed
- 1 x 400 g tin whole peeled tomatoes
- 250 ml white wine
- 250 ml veal stock
- 2 bay leaves
- Zest 1/2 lemon + juice
- Chopped parsley
- Flour for dusting
- Salt & Pepper
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