Osso Bucco
& Noir d'Olive
- 6 portions of unboned veal for osso bucco
- 3 garlic cloves
- 1 onion, chopped
- Parsley
- 1 glass white wine
- Zest of 3 oranges
- Flour
- 2 tomatoes, coarsely diced
- Half a glass of olive oil
Dust the meat in flour, then brown in a saucepan with sizzling olive oil. Remove the meat.
In the same saucepan, add the onion and garlic and simmer for 5 minutes until translucent.
Return the meat to the saucepan. Add the tomatoes, white wine, orange zests and a pinch of salt.
Cover and cook gently for 1 hour 30 minutes.
Before serving, add the parsley and a little olive oil.
In the same saucepan, add the onion and garlic and simmer for 5 minutes until translucent.
Return the meat to the saucepan. Add the tomatoes, white wine, orange zests and a pinch of salt.
Cover and cook gently for 1 hour 30 minutes.
Before serving, add the parsley and a little olive oil.
