Osse buco

Name: Osse buco
Yield: 4
Ingredients: Freshly ground pepper; Salt; 1 can Peeled tomatoes; 1 clove Crushed garlic; 1 Bay leaf; 1 1/2 dl Broth; 1 1/2 kg Skanke calves for about 4 cm thick slices; 1/4 Rodselleri (or 4 stalks celery); 1-2 tbsp Oil; 2 dl Finhakket onions; 2 tbsp Wheat flour; 2 tsp Grated lemon peel; 2 twigs Thyme; 2 dl Dry white wine; 2-3 clove Minced garlic; 3 Carrots; 3 tbsp Minced parsley

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Osse buco

		Freshly ground pepper
		Salt
1	can	Peeled tomatoes
1	clove	Crushed garlic
1		Bay leaf
1 1/2	dl	Broth
1 1/2	kg	Skanke calves for about 4 cm thick slices
1/4		Rodselleri (or 4 stalks celery)
1-2	tbsp	Oil
2	dl	Finhakket onions
2	tbsp	Wheat flour
2	tsp	Grated lemon peel
2	twigs	Thyme
2	dl	Dry white wine
2-3	clove	Minced garlic
3		Carrots
3	tbsp	Minced parsley

Instructions for Osse buco

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

Cut 2 slices into the edge of the meat so that it does not bend during the frying. Turn the meat into spicy flour. Chop onion and garlic. Peel carrots and celery. Cut both in spelling. Cut the sheet celery into slices across.

Heat the oil in a thickened pot. Brown the meat with high heat on both sides. Take it up.

Brown onion and garlic to the onions are golden. Season the vegetables with a second.

Put the meat back in the pan. Pour all the tomatoes, white wine and broth. Add tomato sauce and spices.

Cover the pot with lid. Let the dish smack for approx. 1 1/2 - 2 1/2 hours for the meat is very tender. It must fall from the legs. The dish can be sprinkled with a mixture of chopped parsley, crushed garlic and lemon lemon shale.

tips:
The dish can be cooked with beef dishes. The cooking time will then be extended.

Osse buco

Ingredients for Osse buco

Instructions for Osse buco

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