L’Osso Buco

Name: L’Osso Buco (Veal Stew)
Cuisine: Italy
Ingredients: 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 or 2 sticks of celery; ½ pint of tomato pulp; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.; 2 or 3 lbs. of knuckle of veal; 3 or 4 carrots

Veal Stew

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is one of the most famous Italian dishes, but the version we get in London restaurants is very different from the kind we get in Italy, especially as “sucking” calf should be used, and this is practically unobtainable in this country.

Ingredients

2 or 3 lbs. of knuckle of veal
3 or 4 carrots
1 or 2 sticks

Europe
Italy

Method

The knuckle of veal must be sawed into 2 inch lengths—not chopped, as the marrow must remain inside the bone. Chop the vegetables very finely and put them in a saucepan with a good lump of butter. Add the meat, and season highly with salt and pepper. When the vegetables and meat are we