Osso buco 02

Name: Osso buco 02
Yield: 4
Ingredients: EVS. 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 1/2 dl oil

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Osso buco 02

		EVS. 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 1/2 dl oil

Instructions for Osso buco 02

To prepare the Osso buco 02 recipe, please follow these instructions:

The butcher saws the shank in pieces of 4 cm. Cut some chop into the mucous membrane, avoiding the meat disc crumbling during the frying.

The meat pieces are turned into the flour with the spices added. Brunes in margarine or oil. Takes up.

The herbs are torn or cut and sweetened in the fat. The skins are put on the herbs. Add tomato paste, wine and broth. The dish is roasted for a little 1 1/2 - 2 hours (beef tank about 21/2 hour). Must be so tender that the meat drops from the leg.

The dish is cooked to.

Serve with rice, pasta or mashed potatoes, as well as chopped parsley and grated lemon peel.

Osso buco 02

Ingredients for Osso buco 02

Instructions for Osso buco 02

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