OSSe buko

Name: OSSe buko
Yield: 4 portion(s)
Ingredients: optional 1 clove of garlic; Minced parsley; Pepper; Grated lemon peel; Salt; 0.5 tsp Basil; 0.5 tsp Marjoram; 0.5 tsp Rosemary; 1 slice Celery; 1 dl Tomato puree; 1-2 Onion; 1500 g Veal or beef shank; 2 dl Broth; 2 Carrots; 2 tbsp Wheat flour; 2 dl White wine or Apple juice; 75 g Margarine or 0.5 dl. oil

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for OSSe buko

	optional	1 clove of garlic
		Minced parsley
		Pepper
		Grated lemon peel
		Salt
0.5	tsp	Basil
0.5	tsp	Marjoram
0.5	tsp	Rosemary
1	slice	Celery
1	dl	Tomato puree
1-2		Onion
1500	g	Veal or beef shank
2	dl	Broth
2		Carrots
2	tbsp	Wheat flour
2	dl	White wine or Apple juice
75	g	Margarine or 0.5 dl. oil

Instructions for OSSe buko

To prepare the OSSe buko recipe, please follow these instructions:

Butcher saver shank in pieces of 4 cm. cut some notches in kødhinden, so you avoid that kødskiven crumbs together during frying. Pieces of meat into the flour with added spices. Brown in margarine or oil. Addressed the herbs or chop and sauté rives in the fat. Skankestykkerne placed on the herbs. Add the tomato paste, wine and broth. Court 1 1/2-2 hours, covered, FRY (beef shank ca. 21/2 time). Must be so tender, the meat falls from the bone. The right season. Serve with rice, pasta or mashed potatoes and chopped parsley and grated lemon peel.

OSSe buko

Ingredients for OSSe buko

Instructions for OSSe buko

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