Osso Buco
Ingredients (4 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Veal neck w/o bones |
| 10.00 | g | Flour, white |
| 45.00 | ml | Olive oil |
| 300.00 | g | Onions |
| 180.00 | g | Carrots |
| 50.00 | g | Celery, stalks |
| 50.00 | g | Leeks |
| 2.00 | g | Garlic |
| 13.00 | g | Knorr Classic Brown Sauce with Roux |
| 125.00 | ml | Water |
| 125.00 | ml | Wine, white |
| 400.00 | g | Tomatoes |
| 3.00 | g | KNORR Beef Stock Granules 6 x 1kg |
| 125.00 | ml | Water |
| 3.00 | g | ROBERTSONS Parsley 6 x 150g |
| 1.00 | g | ROBERTSONS Thyme 6 x 250g |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Toss the meat in the flour and brown the meat in the olive oil, remove.
2. Add the onion, celery, leek, carrots, garlic and seat for 10 minutes.
3. Return the meat to the pan,add the wine, stock, basic borwn, tomatoes, dried herbs and seasoning to taste.
4. Cover and cook at 170`c fro 2 hours or until tender, turning occasionally. check the seasoning.
5. server hot, sprinkled with gramolata.
Serves 4.
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