Osso Bucco for a Crowd
1 hour 10 minutes
A great and elegant dish for a dinner party, osso bucco needs little attention while it cooks. It is served with parsley, garlic, lemon zest and parmesan.
Chantal
7 people made this
Ingredients
Serves: 6
- 6 slices veal shank
- 2 tablespoons flour
- salt and pepper, to taste
- 4 tablespoons olive oil
- 2 onions, diced
- 2 carrots, sliced
- 1 cup (250ml) white wine
- dried thyme, to taste
- 1 bay leaf
- 1 tin (420g) diced tomatoes
- 70g tomato paste
- 30g fresh parsley, chopped
- 1 clove garlic, minced
- zest of 2 lemons
- grated parmesan, to serve
Directions
Preparation:10min ›
Cook:1hour ›
Ready in:1hour10min
- Dust the veal shanks with flour, salt and pepper.
- Heat 3 tablespoons olive oil in a casserole and brown the meat on all sides, about 5 minutes. Set aside.
- Add the remaining tablespoon oil and fry the onions and carrots for 5 minutes. Add wine, thyme, bay leaf, tomatoes and tomato paste. Simmer a few minutes and return meat to the casserole. Simmer 45 minutes, stirring occasionally.
- When ready to serve, place the meat on a serving dish, sprinkle with fresh parsley, garlic and lemon zest, then sprinkle with parmesan.
