One of my favourite foods as a child. This is my mum's recipe. It is packed with flavour but has a sweetness to it due to the white wine and carrots - not as heavy as some recipes that use red wine. The meat falls off the bone and that bone marrow....mmmm
In a large lidded fry pan dredge the Veal in the flour and fry on both sides til browned - remove.
Saute the onions til translucent.
Put the osso bucco ontop of the onions.
Sprinkle about 1 Tbspn Parsley on each osso bucco, then some of the garlic and lemon zest on each then a squirt of tomato sauce on each.
Mix the water, wine and tomato paste together and pour over the osso bucco til covered.
Arrange the carrots inbetween the osso bucco.
Season with salt and pepper.
Bring to boil. put the lid on and cook on low for 2 1/2 hours.
Serve with rice or mashed potato.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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