Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 2 hours Serves 6

2 tbsp flour 1kg veal or beef shin 3 tbsp olive oil 2 tbsp but­ter 1 large onion, chopped 3 cel­ery sticks, sliced 2 car­rots, peeled and chopped 2 gar­lic cloves, crushed 250ml beef stock 250ml non-al­co­holic white wine 400g canned chopped toma­toes 1 tsp sugar 1 tsp dried rose­mary 1 tsp dried oregano

FOR THE GREMOLATA, MIX: 1 small lemon, grated rind of 3 cloves gar­lic, finely chopped 1-2 an­chovy fil­lets, mashed 4 tbsp chopped pars­ley

Sea­son the flour with salt and pep­per. Roll the shin in it. Heat 2 tbsp oil in a fry­ing pan and sear the meat un­til brown on all sides. Re­move meat and set aside. Add the re­main­ing oil and but­ter to the pan and fry onion, cel­ery, car­rots and gar­lic un­til soft­ened. Re­turn the meat to the pan and add the re­main­ing in­gre­di­ents. Cover and sim­mer for 2 hours or un­til the meat is ten­der and the sauce has thick­ened. Serve the osso buco with a sprin­kling of gremolata.

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