Osso buco
A good osso buco with an Italian wine is always happiness. It’s simple to make: you potter about the house and keep half an eye on it now and then.
If you plan to cook stews regularly, invest in — or get someone to give you — a good cast-iron casserole!! Your dishes will taste far better than in a non-stick pan! If you have osso buco left over, put the casserole in the fridge and reheat it the next day — it’ll be even better! In fact, I’d suggest making a little extra: it’s so lovely to have a ready meal waiting the next day!!
Preparation
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Step 1
Brown the onions in a little oil.
Add the carrots and the diced celery stick and carry on cooking for 10 minutes.
Take the vegetables out of the casserole and put in the pieces of meat, floured beforehand.
When they’re browned, remove them and add the tomatoes, the tomato coulis, the red wine, the vegetable stock, the thyme, the bay and the lemon zest. Bring to the boil.
Put the meat and vegetables back and cook, covered, either over low heat or in the oven, for two hours.
At the end of cooking, add the parsley. Serve with rice, a green salad and, if you have one, a good Italian wine ^^.
Recipe by
