Veal osso buco

Veal Osso Buco Recipe

Here is a recipe coming directly from across the Atlantic, I like this veal which cooks gently in tomato, lightly flavored with a very fruity Italian white wine, I accompanied my veal Osso buco with of course plain spaghetti. For once I was alone at home, I only cooked for my pleasure and I devoured my veal Osso buco, with Al dente spaghetti. Of course I started with the marrow present in my bone (obligatory in a veal Osso buco), lightly spread on a nice slice of country bread, a few grains of fleur de sel and presto, a nice treat. I let my sauce reduce completely, it was super thick and tasty, I’m happy with this beautiful osso buco, I’ll make it again with other recipes for everyone’s pleasure.

Veal Osso buco recipe for people

Ingredients

2 veal osso buco with marrow bones
1 tablespoon of flour
30g butter
1 tablespoon of olive oil
1 carrot
2 cloves garlic
1 teaspoon of red pepper puree
2 sprigs of dry thyme
2 bay leaves
4 turns of a pepper mill
1 duo Maggi cube of vegetables
1 can of peeled tomatoes
30 cl of white wine

Instructions

Trim the pieces of veal.
Pass them quickly in the flour, remove the excess.
Heat a cast iron casserole dish with the butter and olive oil.
Lightly brown the veal, then set aside.
Peel a clove of garlic and the carrot, mince them finely.
Add the jacketed garlic and the carrot garlic mixture to the hot casserole dish.
Peel and mince a garlic clove, add the lined clove and the carrot in the hot butter.
Deglaze with the white wine.
Pour in the entire contents of the can of peeled tomatoes.
Add the chili, bay leaf, thyme.
Crumble the Maggi cube and add the pepper.
Let cook gently with the lid on for 1 hour and a half.
Just before serving, remove the lid and let the rest of the liquid evaporate to obtain a very thick sauce.