OSSO BUCO (ITALY)



  • 1,18 inch 4-5 pieces of veal shank cut in thickness
  • 1 handful of white flour
  • Olive oil
  • 2 cans of chopped tomatoes
  • 2 sliced ​​carrots
  • 2 celery
  • 2 potatoes
  • 2 onions
  • 6-8 cloves of garlic
  • 3-4 celery leaves
  • 1 bay leaf
  • 1 glass of broth
  • 10-12 black pepper
  • salt
  • 1 orange
  • 1 bunch of parsley
 

Dip the veal shank pieces in flour. Fry the shank slices that you have oiled and floured until they turn dark, rest the meat that has been processed. In the same pan, first fry the onions until they turn yellow. Add 5-6 of the garlic to the onions and cook until you smell it. Add the carrots and celery, cover and cook for another 5-6 minutes. Close the lid and let them cook slowly over low heat for 5-6 minutes. In the meantime, place your meats in an 3,93 inch deep baking tray of suitable size for your meat. Add the celery leaves, laurel and black peppercorns. Lay your onion mixture over the meat and add the potatoes. Pour the tomatoes, add the broth, salt according to your desire. Close the lid of the tray and cook for 3 hours in the oven that you started to heat half an hour ago. Finely chop the orange peels, parsley and remaining garlic. When serving, use deep plates and pour carrots, potatoes, and celery along with a generous amount of sauce next to each piece of meat. Garnish with the orange mixture.

ENJOY YOUR MEAL
 

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