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Osso-bucco with tomato, thyme & lemon zest



The osso bucco and me it's a great story ... juicy and tender meat, a bone marrow , well flavored sauce, lots of creamy tomato pasta, and then to accompany!

I do not really have the recipe for osso bucco, I simply learned to cook meat the way I like and then try to marry the ingredients that go great together. But what makes the whole point of this recipe is the white wine sauce;)

Want to try?



Osso-bucco with tomato & lemon :
Serves 2.
Preparation time: 20 minutes.
Cooking time: 1 hour.

• 2 veal shanks
• 3 small onions 3 cloves garlic 3 tomatoes
• zest of 1 organic lemon
  
• few sprigs fresh thyme
• 1 small bird pepper
  
• 10cl dry white wine 2 tablespoons
• olive oil
• 1 tablespoon flour
  
• salt & pepper

Heat 1 tablespoon olive oil in a pan, flour the slices of ham and brown 1 or 2 minutes per side. Remove from pan and reserve.

Meanwhile chop the onion and garlic. Melt all in the same pan previously rinsed with the second CS olive oil. Add meat, white wine, lemon zest, chilli crumbs, thyme, salt and pepper. Cover and let simmer for an hour.

About 20 minutes before the end of cooking, add tomato wedges previously dipped in boiling water, peeled and cored. Then prepare the pasta.

Serve veal shank with a dough and cover generously with sauce. Régalade guaranteed!