Recipe of osso bucco. For about 6.
6 to 8 carrots and 2 or 3 onions.
Sliced in small pieces.
In a cooking pot with olive oil for about 10 min.
Then add a bit of celery. Also in small pieces.
Add a bit of laurel. Best fresh. I crushed 2 dessicated leaves.
3 bits of garlic. For good measure I added olive oil.
Take 6 veal shanks (jarrets de veau).
Roll them into wheat flour. Add pepper and salt.
Put then in a hot pan for some minutes at high temp to get them brown.
‘Deglacer’ the pan : put 25 cl of white wine in the pan then verse the liquid into the cooking pot.
Add some tomato concentrate and some cans of tomatoes sliced in dice.
I put 2 cans of roughly 400 g.
Adding some water so that most of the meat is under water.
Let cook for 1-2 hours at low temp (level 4 out of 10).
Taste. Add salt pepper if needed.
Best is to cook the day before and reheat the next day.
Serve with pasta. I bought fresh pasta.
