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.