I was introduced to this by our Italian Head Waiter in Jersey, Channel Islands - a favourite ever since.
OSSO BUCO
450 g veal knuckles about 1” thick
1 oz butter
1 T. olive oil
COMBINE :-
1 small clove garlic - chopped finely
1 onion - chopped medium
2 carrots - chopped medium
1 stick celery - chopped medium
COMBINE :-
1 C. Cx stock
½ C. white wine
4 T's. tomato paste
1 bouquet garni
S & P
1. COVER VEAL WITH SEASONED FLOUR
2. MELT OIL & BUTTER - BROWN VEAL 2-3 MINS
3. PUT VEAL IN CASSEROLE
4. BROWN VEGE COMBINATION ABOUT 4 MINS
5. STIR IN LIQUID COMBO and SIMMER 3 MINS
6. SEASON WITH S and P
7. PLACE BOUQUET GARNI OVER VEAL
8. POUR VEG & TOMATO SAUCE OVER
9. COOK COVERED FOR 3 HOURS at175 degrees cel
T = tablespoon
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