PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 4 veal ossobuchi
  • 160 g butter
  • 1 head of garlic
  • 1 onion
  • 1 carot
  • 1 celery stalk
  • 20 g fresh parsley
  • 2 lemons (juice and rind)
  • 8 oz white wine
  • Flour
  • Chicken or vegetable broth
  • Salt and pepper
  • Olive oil

PREPARATION:

  1. Wash and chop the parsley, onion and garlic.  Wash and dice the carrot and celery stalk.
  2. In a Granit 32cm sauté pan, melt butter with a little oil and cook the vegetables.
  3. Simmer and add half the lemon juice and rind (keep the rest for later)
  4. Add salt and pepper to flour and dip ossobuchi in the mixture. Move vegetables to the side of the skillet and add the meat.
  5. Cook over medium heat between 3 to 5 minutes. Turn the meat on both sides so it is lightly braised.
  6. Add wine and reduce, making sure to scrape the bottom of the pan in order to capture the juices.
  7. Add enough broth to cover the mean halfway.  Simmer for 60 minutes on low heat.
  8. Before turning off the heat, add the rest of the lemon juice and rind.  Add the remaining butter.