Ossobucco

Name: Ossobucco
Yield: 4
Ingredients: Finely chopped lemon zest; Be from 1 lemon; 1 Finely chopped carrot; 1 Finely chopped celery; 1 clove Pressed garlic; 1/4 dl Finely chopped parsley; 1/4 dl Olive oil; 2 tbsp Wheat flour; 2 small Onion; 3 dl Veal or chicken Fund; 3 dl Dry white wine; 4 Bay leaves; 4 pcs Osso bucco; 400 g Peeled tomatoes

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Ossobucco

		Finely chopped lemon zest
		Be from 1 lemon
1		Finely chopped carrot
1		Finely chopped celery
1	clove	Pressed garlic
1/4	dl	Finely chopped parsley
1/4	dl	Olive oil
2	tbsp	Wheat flour
2	small	Onion
3	dl	Veal or chicken Fund
3	dl	Dry white wine
4		Bay leaves
4	pcs	Osso bucco
400	g	Peeled tomatoes

Instructions for Ossobucco

To prepare the Ossobucco recipe, please follow these instructions:

Cut one of the onions in slices. Heat the oil and Brown the meat along with the onions. Remove the meat from the pan.

Notch the second onion and pour it into the Pan along with the celery, carrot and garlic. Sauté for about 5 minutes until the vegetables are soft. Add the tomatoes and white wine.

Put the meat back into the Pan, and let Cook for low heat for approximately 2 hours.

Meanwhile, prepare gremoltaen. Mix parsley, lemon and garlic. Remove the Pan from the hob and add the lemon peel and Bay leaves. The right taste with salt and pepper.

Ossobucco

Ingredients for Ossobucco

Instructions for Ossobucco

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