Osso buco with parsley and lemon risoni - Henley Square Foodland
Osso buco with parsley and lemon risoni – slow-cooked veal in red wine, served with aromatic herbs. Serves 4. Enjoy a delicious homemade meal.
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 henleysquarefoodland.com.au.
Ingredients
- 1kg veal osso buco portions
- 50g plain flour mixed with salt and pepper
- olive oil for cooking
- 500ml red wine
- 1 brown onion
- 2 large carrots
- 3 sticks celery
- 500-750ml beef stock
- 2 cloves garlic
- ½ small red onion
- 2 teaspoons lemon zest
- ½ bunch parsley, chopped
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