Veal Osso Bucco

Make this delicious hearty winter meal without breaking the bank.

The ingredient of Veal Osso Bucco

• 6 about 1 5kg veal osso bucco shin slices
• 2 tbsp olive oil
• 2 brown onions finely chopped
• 3 garlic cloves finely chopped
• 1 large carrot peeled finely chopped
• 2 celery sticks trimmed chopped
• 1 zucchini trimmed finely chopped
• 60g 1 3 cup sun dried tomato strips
• 250ml 1 cup white wine
• 250ml 1 cup massel chicken style liquid buildup see note
• 1 yellowish brown
• steamed potatoes to encouragement

The Instruction of veal osso bucco

• preheat oven to 180u00bac season the veal in the manner of salt and pepper heat half the oil in a large flameproof casserole dish beyond medium high heat cook the veal for 2 3 minutes each side or until browned transfer to a plate
• heat permanent oil in the dish more than medium heat cook the onion garlic carrot celery and zucchini stirring for 10 minutes or until browned
• shake up in the tomato and wine simmer for 1 minute accumulate the growth and veal cover and bake for 1 hour uncover shorten temperature to 160u00bac bake for a further 15 minutes or until veal is hurting and the liquid has reduced
• use a zester to zest the orange alternatively use a vegetable peeler to peel the rind use a aggressive knife to sever white pith cut into thin strips halve the orange sprinkle the ocher yellow rind on top of higher than the veal squeeze on top of higher than the orangey juice assistance following potatoes

Nutritions of Veal Osso Bucco

calories: 373 796 calories
calories: 11 grams fat
calories: 2 grams saturated fat
calories: 9 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 54 grams protein
calories: 120 milligrams cholesterol
calories: 334 76 milligrams sodium
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calories: nutritioninformation