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OSCO BUCO (Braised Veal in White Wine)

OSCO BUCO (Braised Veal in White Wine)


50 g butter or margarine

15 ml olive oil

1 medium onion, skinned and finely chopped

4 large or 8 small ossi buchi, weighing about 1,75 kg sawn into 5 cm lengths

45 ml seasoned flour

300 ml dry white wine

300 ml Veal or Chicken Stock

finely grated rind of 1 lemon

1 garlic clove, skinned and finely chopped

45 ml chopped fresh parsley

Risotto alla Milanese, to serve


  1. Melt the butter with the oil in a flameproof casserole, add the onion and fry gently for 5 minutes, until soft but not coloured.

  2. Coat the veal in the flour, add to the casserole and fry for about 10 minutes, until browned.

  3. Pour over the wine and boil rapidly for 5 minutes, then add the stock.

  4. Cover the pan tightly and simmer for 1 ½ – 2 hours, basting and turning the meat occasionally. Transfer the meat to a warmed serving dish, cover and keep warm. If necessary, boil the sauce rapidly to thicken, then pour over the meat.

  5. Mix together the lemon rind, garlic and parsley and sprinkle over the dish. Serve with the risotto.
    Serves 4

 



OSCO BUCO (Braised Veal in White Wine)

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