/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2018-06-28 16:09:042021-11-02 12:01:26Ossobucco
- 4 pcs slices veal shanks of about 300 grams
- 1 pcs Onion chopped
- 2 pcs sems celery slices
- 3 tblsp olive oil
- 1 big glass dry white wine
- 1 can cubes of tomatoes
- 200 ml veal stock
- 1 leave bay leave
- 1 clove garlic
- 1 pcs lemon zestes
- 1 bunch Parsely
- clove garlic
- Preheat the oven to 120ºC.
- Pick the parsley leaves from the stalks. Keep the leaves separate and finely cut the stalks. Scrub the lemon well under lukewarm running water and remove 2 strips of zest with a peeler. Grate the rest of the lemon zest on a fine grater and save this lemon zest.
- Sprinkle the flour over a plate and mix in some salt and freshly ground pepper. Stir the veal shanks into the flour and shake off the excess. Heat the olive oil in a large frying pan and fry the shanks on both sides until light brown. Add the onion, celery and finely chopped parsley stalks and fry for a few minutes. Pour the white wine into the pan and let it sparkle. Add the tomato pieces, the stock, the lemon peel, the bay leaf and a pinch of salt and bring everything to the boil. Place a lid on the pan and slide it into the middle of the oven. Let the shanks stew for 2 hours.
- Meanwhile, make the gremolata: peel the garlic clove and finely chop it. Finely chop a hand of the retained parsley leaves. Sweep the garlic and parsley together in a pile on the cutting board, also add the lemon zest and finely chop these three together.
- Check the ossobuco. It is ready when the meat almost automatically releases itself from the bone. Allow to simmer a little further if necessary.
- Sprinkle with the gremolata before serving.
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