Osso Bucco

Don't be tempted to leave 'gremolata' out. It makes such a difference!

Ingredients:
6-8 pieces of Osso Bucco
plain flour
4 tbs olive oil
1 big onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, pressed
1 can (440g) diced tomato
2 stalks each parsley and thyme + 1 bay leaf tied together
1 cup dry white wine
salt and freshly grated black pepper
Veal or beef stock
Gremolata:
1/4 cup parsley leaves
1 big garlic clove
zest of 1 lemon

Method:
Dust meat with flour, fry in 2 tbs oil. Take the meat out and set aside.
Pour another 2 tbs oil, add onion, garlic, carrots and celery. Cook for a few minutes.Return the meat inside, add all other ingredients + stock just to cover.
Cook for 1,5-2 hours.
For gremolata - chop all the ingredients finely, add to the pot.
Serve with polenta, rice or mashed potatoes.






Osso Bucco

Potrebno:
6-8 komada osso bucco (telece potkoljenice rezane poprijeko)
brasno obicno
4 kasike maslinovog ulja
1 crveni luk, sjeckan
2 mrkve, rezane na kocke
2 stabljike celera, sjeckane
2 cena bijelog luka, sitno sjecen
1 konzerva sjeckanog paradajza (440gr)
po 2 stabljike persuna i timijana vezanog sa 1 listom lovora
250 ml bijelog suhog vina
so i crbi biber, svjeze mljeven
govedja supa
Gremolata:
1/4 solje lisca persuna
1 veliko ceno bijelog luka
ribana kora limuna

Nacin:
Uvaljajte meso u brasno, pa proprzite u 2 kasike ulja. Izvadite. Uspite preostale 2 kasike ulja pa proprzite povrce. Vratite meso , te dodajte sve ostale sastojke i toliko supe da pokrije meso. Kuhajte 1,5-2 sata.
Za gremolatu - sitno isjeckajte sve sastojke zajedno, pa ubacite u kuhanje.
Servirajte sa palentom, rizom ili pire krompirom.