top of page
3 lb veal, sliced for osso buco
2 tablespoons flour (or matozo meal)
5 tablespoons olive oil
2 onions, sliced
4 garlic cloves
1 bunch thyme
3 bay leave
3/4 cup dry white wine
1 cup meat bullion
1 can diced tomatoes
2 sliced carrots
grated peel of 1 lemon
grated peel of 1 orange
Drenge veal slices in flour.
Saute both sides to seal juices until brown.
Remove from skilet, add to the sme skilet onion, garlic, thyme and bay leaves, add wine and cook for about 2 minutes.
add bullion, carrots, tomatoes, salt and pepper.
Cook on low heat for about 2 hours or bake in 350F degrees for 2 hours.
Before serving mix grated lemon and orange peels and parsley and garlic, place on top of dish for decoration
bottom of page