Osso Buco w/garlic

Ingredients for Osso Buco w/garlic

Instructions for Osso Buco w/garlic

To prepare the Osso Buco w/garlic recipe, please follow these instructions:

Turn the kødskiverne in the flour salt/pepper and brown them in a frying pan. A piece of advice, or chip the edges of the cut, otherwise they will bow during frying. Put kødskiverne in a baking dish.

Boil the pan with white wine and/or broth, and pour over the meat. The peeled tomatoes with wetness poured then over. (the meat should preferably be reasonably covered by væden, otherwise add some more (or white wine). The dish cover and put in a cold oven at approx. 185 gr in 2 ½-3 hours. Island cloud a few times over the meat during cooking. White onion chopped. Parsley chopped and grated lemon zest incorporated the parsley. There are served rice, flute and a dry white wine.

Tips:
The number of the skanke is very uncertain, as I have seen from experience that will be eaten incredibly much, but try your way. Osso Buco'en can be served with garlic/parsley as garnish on top (got it out of the oven) it looks great. But I prefer to serve it in small bowls next-so guests can even dossere. It is a dish that can be prepared in advance and put in the oven at the appropriate time before the guests arrive.