Osso buco

Ingredients for Osso buco

Instructions for Osso buco

To prepare the Osso buco recipe, please follow these instructions:

Onion pills and chopped well. The garlic cloves are peeled and one is chopped fine.

Brown the meat slices well on both sides in a mixture of butter and oil, either in a sauté pan or a wide, relatively flat saucepan, to be picked up.

Then add the whole garlic sauce and the chopped onion, stir the tomato paste and pour boiling water or broth and white wine, put the meat back into the pan. Put on the lid and let the dish spin for gentle heat for 1½ hours.

Meanwhile, the anchovy fillet is chopped well. And when the cooking time is around, stir it together with the finely chopped garlic. Stir well, warm the cream and taste a little more salt and pepper.

The parsley is rinsed, shaken dry and chopped well. Just before serving, sprinkle the dish with chopped parsley and grated lemon peel.


saffron rice:
Chopped onion and garlic spoon in the oil without taking color. Rice and saffron are added with stirring. Boiling broth is poured. The rice simmer under cover for approx. 20 minutes.