Osso buco with leeks and granulata

Ingredients for Osso buco with leeks and granulata

Instructions for Osso buco with leeks and granulata

To prepare the Osso buco with leeks and granulata recipe, please follow these instructions:

Cut a few incisions in the fat edge of the flesh (so it does not bend upward during frying).

Heat the oil in a frying pan or saucepan and Brown the meat on both sides until browned. Season with salt and pepper.

Add the tomato and white wine pureen, turn down the heat & let it simmer 5 min. Cut the tomatoes into quarters and add to the pot along with the Bay leaves. Pour the water into the pan to the flesh just covered the Court and let simmer for another 1 hour, covered.

Clean the leeks and Peel carrots and slice both into coarse cubes. Arrow white onions and chop them and then it all came down in the pan. The Court let simmer a further 40 min.

Granulata: Rinse the parsley and chop it finely. Rinse thoroughly and peel the lemon peal of-possibly. with a potato peeler and chop it finely. Arrow white onions and chop it finely. Mix everything together in a bowl-it is granulata.

Cook the rice as specified on the package.

Serve osso bucoen beautifully on a platter along with vegetables. Sprinkle the Court with granulata and server it with rice.