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Ossobuco - stewed veal calf

Ossobuco - stewed veal calf

    

Italian specialty from Milan - veal calf stewed with vegetables and broth.

recipe,photo-recipe,veal calf,Veal,Italian cuisine,Gluten-Free,Lactose-Free

Veal

Italian cuisine

Cook

No. of servings

3

Ready in

2 h.

Difficulty

medium

 

 

Recipe

1. 

veal calf 1.1 lb (500 g)  olive oil 6 tbsp

Sear the meat in a pan with oil so that it is sealed on all sides.

2. 

Put the meat in a baking dish.

3. 

onion 2 oz (60 g)  carrots 2.75 oz (80 g)  celery 2.75 oz (80 g)  parsley 2 oz (60 g)

Put finely chopped vegetables in a pan with oil from meat and fry until soft.

4. 

dry white wine 6.75 tbsp (100 ml)  Provençal pepper 1 tbsp  salt 0.5 tsp  bay leaf 1 pc

Add wine and spices.

5. 

tomato paste 6.75 tbsp (100 ml)  vegetable stock 1.3 cup (300 ml)

Add tomato paste and broth.

6. 

Pour the content of the pan to the meat.

7. 

Bake covered for 1 hour and 40 minutes at 670°F (355°C) F (355°F (180°C) C).

8. 

Serve with mashed potatoes.

Bon appetit!

Ingredients

Provençal pepper1tbsp1tablespoon
bay leaf1pc1piece
carrots2.75oz80grams
celery2.75oz80grams
dry white wine6.75tbsp1decilitre
olive oil6tbsp6tablespoon
onion2oz60grams
parsley2oz60grams
salt0.5tsp½teaspoon
tomato paste6.75tbsp1decilitre
veal calf1.1lb500grams
vegetable stock1.3cup300milliliters

 

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