Osso Buco Recipe

Ingredients : Serves 4

900 g/2 lb shin of veal, cut into 5 cm/2 in pieces
Salt and freshly ground black pepper

50 g/2 oz/0.25 cup butter or margarine

1 onion, sliced
1 celery stick, sliced
1 carrot, sliced
1 leek, sliced
150 ml/0.25 pt dry white wine

400 g/14 oz/1 large can of tomatoes

150 ml/0.25 pt Chicken Stock
15 ml/1 tbsp tomato puree (paste)

5 ml/1 tsp dried oregano
15 ml/1 tbsp chopped parsley
1 garlic clove, finely chopped
Grated rind of 1 lemon

Method :

Season the veal with salt and pepper. Melt the butter or margarine and fry (saute) the veal until just browned, then add the onion, celery, carrot and leek and fry until just browned. Stir in the wine, bring to the boil, then stir in the tomatoes, stock, tomato puree and oregano. Bring back to the boil, cover and simmer for 1.5 hours. Transfer to a warm serving dish. Mix together the parsley, garlic and lemon rind and sprinkle over the dish.