Osso bucco – Food & Home Magazine

Ingredients

• OSSO BUCCO
• salt and freshly ground black pepper, to taste
• 50ml cake flour
• 4 thick slices of veal shin
• 30ml extra virgin olive oil
• 20ml butter
• 2 small red onions
• 1 large celery stick, finely chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, finely sliced
• 1 x 400g tin tomatoes, roughly chopped
• 300ml dry white wine
• 300ml veal or chicken stock
• strip of lemon peel, thinly pared
• 2 fresh bay leaves
• GREMOLATA
• 30ml flat-leaf parsley, finely chopped
• rind of 1 lemon, finely grated
• 1 garlic clove, finely chopped