Osso Buco

Name: Osso Buco
Cuisine: Swiss
Ingredients: 4 x 250 g (9 oz) osso buco pieces (shin of veal); 4 x 250 g (9 oz) osso buco pieces (shin of veal); salt and freshly ground pepper; salt and freshly ground pepper; flour for dusting; 30 ml (2 tablespoons) groundnut oil; 50 g (2 oz) onion, peeled and finely chopped; 150 g (5 oz) in total of trimmed carrot, celeriac, celery and leek, cut into small dice; 150 g (5 oz) in total of trimmed carrot, celeriac, celery and leek, cut into small dice; 150 g (5 oz) in total of trimmed carrot, celeriac, celery and leek, cut into small dice; 150 g (5 oz) in total of trimmed carrot, celeriac, celery and leek, cut into small dice; 5 ml (1 teaspoon) chopped fresh thyme and basil; 5 ml (1 teaspoon) chopped fresh thyme and basil; 20 g (¾ oz) tomato purée (see Tip); 75 g (3 oz) tomatoes, skinned, seeded and chopped; 150 ml (5 fl oz) white wine; 1.5 litres (2½ pints) White Veal Stock; 5 ml (1 teaspoon) grated lemon rind; ½ garlic clove, peeled and chopped; 15 ml (1 tablespoon) chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

4 x 250 g (9 oz) osso buco pieces (shin of veal)
salt and freshly ground pepper

Europe
Switzerland
Main course
Low carb
High protein
Keto

Method

Season the osso buco pieces and lightly dust with flour.

Heat in a large casserole - one big enough to take the veal pieces in one layer - and brown the meat on each side. Take care not to lose the marrow from the bones. Remove meat from the casserole and keep warm.

Sauté in the oil remaining in the casserole for a few minutes.

Add and cook gently until reduced by