Ossobuco - stewed veal calf
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351Italian specialty from Milan - veal calf stewed with vegetables and broth.
recipe,photo-recipe,veal calf,Veal,Italian cuisine,Gluten-Free,Lactose-Free
Veal
Italian cuisine
Ingredients
Ingredients
| Provençal pepper | 1 | tbsp | 1 | tablespoon | |
| bay leaf | 1 | pc | 1 | piece | |
| carrots | 2.75 | oz | 80 | grams | |
| celery | 2.75 | oz | 80 | grams | |
| dry white wine | 6.75 | tbsp | 1 | decilitre | |
| olive oil | 6 | tbsp | 6 | tablespoon | |
| onion | 2 | oz | 60 | grams | |
| parsley | 2 | oz | 60 | grams | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| tomato paste | 6.75 | tbsp | 1 | decilitre | |
| veal calf | 1.1 | lb | 500 | grams | |
| vegetable stock | 1.3 | cup | 300 | milliliters |
Recipe
1.
veal calf 1.1 lb (500 g) • olive oil 6 tbsp
Sear the meat in a pan with oil so that it is sealed on all sides.
2.
Put the meat in a baking dish.
3.
onion 2 oz (60 g) • carrots 2.75 oz (80 g) • celery 2.75 oz (80 g) • parsley 2 oz (60 g)
Put finely chopped vegetables in a pan with oil from meat and fry until soft.
4.
dry white wine 6.75 tbsp (100 ml) • Provençal pepper 1 tbsp • salt 0.5 tsp • bay leaf 1 pc
Add wine and spices.
6.
Pour the content of the pan to the meat.
7.
Bake covered for 1 hour and 40 minutes at 670°F (355°C) F (355°F (180°C) C).
8.
Serve with mashed potatoes.
Bon appetit!
