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Osso Buco Buco Recipe

  • 2servings
  • 150minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 veal hock (shin), cut Into 1-inch pieces

  2. Seasoned flour

  3. Onion 1 Medium

  4. Carrot 1 Large

  5. Cooking oil 2 Tablespoon

  6. 1 8-oz. tin tomatoes

  7. Bouquet garni

  8. 1/2 pint stock OR water plus stock cube

  9. Salt 1 Teaspoon (Leveled)

  10. Pepper 1/4 Teaspoon (Leveled)

  11. Grated rind 1/2 lemon

  12. Chopped parsley

  13. 4-6 oz. Patna rice

  14. Butter 1 Teaspoon (Leveled) (For the rice:)

  15. Parmesan cheese 1 Ounce , grated (For the rice:)

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1) Toss the pieces of veal in the seasoned four.

  2. Peel the onion and carrot and slice them finely.

  3. MAKING 3) In a large saucepan, heat the oil. Gently fry the meats and vegetables till they are lightly browned.

  4. Add the boquet garni, tomatoes, stock and seasoning.

  5. Cover the pan with a lid and gently cook for about 1 1/2 hours or till the ingredients have tendered. Remove the boquet garni and add in the grated lemon rind along with some chopped parsley.

  6. To lots of boiling salted water, add the rice and quickly boil for about 10 minutes. Drain, and out the rice back in the hot saucepan.

  7. Add a nut of butter and put the lid back on. Allow the rice to steam dry for some minutes.

  8. ) OVer a hot serving platter, spoon the rice and arrange the veal pieces on top.

  9. SERVING 11) Serve hot after sprinkling with grated cheese.

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