Veal Shanks Soup with Semolina Dumplings

Harty soup.

Ingredients:
3-4 tbs olive oil
2 onions, diced
3-4 garlic cloves, crushed
4 veal shanks (osso bucco)
flour for dusting shanks
2 carrots, diced
1 small bunch of parsley leaves
2 bay leaves
1 small chilli, finely sliced
1 can of diced tomatoes (or 4 fresh-ones)
2 tbs tomato paste
black pepper, freshly grounded
1 tbs 'Vegeta' or other vegetable stock (powder)
salt to taste
2,5-3 L water
Dumplings-
3 eggs
180 g semolina
1/4 teas salt
1 teas oil
pepper to taste (optional)
Method:
Dust shanks with flour, set aside.
Heat oil and saute onion for 5-10 minutes; add shanks and seal on both sides. Add other vegetables (except tomatoes) and spices, pour water and bring to boil. Cook for 1 hour, then add tomatoes and adjust taste.
Beat eggs, add semolina, salt and oil. Spoon this mixture into boiling soup; cook until dumplings come to the surface. Garnish with some parsley leaves.

Čorba od Teleće potkoljenice sa Griz knedlama

Potrebno:
3-4 kasike maslinovog ulja luka, sjeckana
3-4 cena bijelog luka
4 komada 'osso bucco' (podkoljenica sa kostima)
brasno za uvaljati meso
2 mrkve, isjecene
1 mali svezanj persunovog lisca
2 lovorova lista
1 mali chili
1 konzerva paradajza, sjeckanog (ili 4 svjeza)
2 kasike ukuhanog paradajza (gustog)
crni biber, svjeze mljeven
1 kasika Vegete
so, prema ukusu
2,5-3 L vode
Knedle-
3 jaja
180 gr griza
1/4 kasicice soli
1 kasicica ulja
biber (opcija)
Nacin:
Uvaljajte komade mesa u brasno, ostavite po strani.
Zagrijte ulje, prorpzite luk, zatim dodajte meso. Neka porumeni sa obje strane.
Dodajte ostalo povrce (osim paradajza) i zacine. Zalijte vodom i kuhajte oko 1 sat. Dodajte paradajz, dotjerajte ukus.
Umutite jaja sa solju i uljem, dodajte griz. Kasikom vadite knedle i ubacujte ih u corbu. Kada isplivaju na povrsinu mozete iskljuciti supu. Pospite persunovim liscem po povrsini.

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.