Veal Osso Buco

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Ingredients:

• 4 pieces of Osso Buco
• 2 carrots
• 1stick of celery
• 1 leek
• 2 cloves of garlic
• 2 onions
• 4 beef tomatoes
• 5 oz olive oil
• 4.5  oz white wine
• 20.5 oz veal or beef stock
• 1 sprig of flat-leafed parsley
• 1 tsp grated lemon rind

Directions:

Prep:

• Remove the veal from the fridge half an hour before starting to prepare it and bring it to room temperature.
• Snip the edges of the veal slices.
• Peel the carrots and slice into strips.
• Wash and trim the celery and leek and cut into pieces.
• Peel the garlic and the onions and dice.
• Skin the tomatoes, remove the stalks and seeds, and dice.
• Wash the parsley, remove the leaves and chop finely

Cooking:

• Preheat the oven to 356°F.
• Heat 3.5 oz oil in a casserole pan. Season the osso buco with salt and fry the Osso Buco on high heat until brown on both sides.
• Add the onions, carrots, celery, and leek to the casserole dish and braise for a few minutes.
• Add the wine.
• Pour the stock over the Osso Buco and add the tomatoes.
• Place the casserole dish in the lower third of the preheated oven and braise the Osso Buco for about 90 minutes.
• Make the gremolata by mixing the parsley, garlic, and grated lemon rind.
• Prepare the ribbon pasta according to the instructions and stir in 1.5 oz of olive oil.
• Place one slice of Osso Buco on some ribbon pasta on each plate, spoon some of the vegetable mixture on top and garnish with the gremolata.

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