Osso Buco



1-2 pcs. veal shanks
3 tbsps. flour
1 tbsp. vegetable oil
1 tbsp. butter
1 carrot
1 celery stalk
pinch of sage
80 ml. dry white wine
7.5 gms. tomato sauce
125 ml. beef broth
125 gms. green peas




Step 1

Season veal shanks with salt and pepper, roll in flour and brown in butter and oil.

Step 2

Add the vegetables and herbs to butter and oil and sauté briefly.

Step 3

Add the wine and cook rapidly to reduce liquid.

Step 4

Add tomato sauce and stock.

Step 5

Simmer until tender and then add the peas.

Step 6

Serve hot.

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