Ingredients
- 3 pieces of Osso Bucco
- 1 tablespoon butter
- 2 Tablespoon plain flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 cup water
- 1 teaspoon chopped parsley
- 1 clove garlic
- 1 strip lemon peel
- 3 tablespoons stock
Method
- Place deep, large saucepan on medium heat and melt butter
- Roll meat in flour, place in pan and brown on both sides
- Add wine to pan and reduce
- Add water and tomato paste, cover and cook over low heat for 1 hour, adding more water if necessary
- Ten minutes before serving add parsley, garlic, lemon peel and cook for 2 minutes, turning occo bucco over once
- Remove lemon peel and place bones on a serving dish
- Add stock and butter to the gravy, mix well and pour over bones
- Sprinkle parsley, garlic and lemon rind finely chopped together over the bones
- Serve with rice
