Osso buco with parsley and lemon risoni
Serves 4
Serves 4Ingredients
- 1kg veal osso buco portions
- 50g plain flour mixed with salt and pepper
- olive oil for cooking
- 500ml red wine
- 1 brown onion
- 2 large carrots
- 3 sticks celery
- 500-750ml beef stock
- 2 cloves garlic
- ½ small red onion
- 2 teaspoons lemon zest
- ½ bunch parsley, chopped
Method
- Coat the veal osso buco in the seasoned flour
- Heat a little olive oil in a frying pan, brown the veal portions on each side, and then set aside in a braising pan
- Add the wine to the pan, stir and then add to the veal
- Peel and dice the onion, carrots and celery
- In a clean frying pan sauté the vegetables in a little olive oil until soft
- Add to the braising pan and cover with the beef stock
- Put the lid on the pan and simmer slowly over a low flame, checking regularly that the veal doesn’t stick and burn on the bottom
- Cook for approximately 1½ to 2 hours until the meat is tender
- Peel and finely dice the garlic and onion
- Mix with the lemon zest and parsley
- Serve the osso buco with risoni pasta tossed in olive oil and some of the lemon, parsley mix
