In my new mission to cook as many dishes using veal, here's my first, and it's the classic....
So here is an interpretation of the classic Osso Bucco, which was taken from the fabulous Borough Meat and Fish Cook Book.
- 4 Veal shin pieces
- 2 Onions Chopped
- 1 Celery sliced
- 1 Small carrot diced
- Garlic chopped
- Thyme stripped
- Tomato sauce (one can tomatoes, onion, garlic, celery, parsley, thyme)
- Glass white wine
- 250ml Veal stock
- Olive oil
- One orange grated, 1 tablespoon pine nuts, 2 Tablespoon parsley all chopped.
- First make the tomato sauce (fry off the onion, celery, carrot and soften, add the garlic and the tin tomatoes, simmer for 20 minutes, season and blend). Put aside.
- Brown the veal steaks in olive oil until brown, set aside. Fry the onion, celery, thyme and carrot until soft, add the wine and reduce about a third, add the veal stock and tomato sauce, bring up to the boil and simmer.
- Add the veal, cover and place in oven for 2 hours.
- Make gremolata buy combining orange, pinenuts and parsley which is garnished over each portion.