6 cups of hot beef broth (or 2 beef bouillon cubes dissolved)
1/2 cup of chopped parsley
4 tablespoons of butter
4 tablespoons of olive oil
1 tablespoon of grated lemon rind
1 teaspoon of salt
1/4 teaspoon of black pepper
1.4 kg of veal shank ossobuco
6 medium-sized tomatoes, peeled and seeded, diced
2 cloves of garlic, minced
1 medium-sized onion, diced
1 medium-sized carrot, diced
1 sprig of celery, diced
6 cups of hot beef broth (or 2 beef bouillon cubes dissolved)
1/2 cup of chopped parsley
4 tablespoons of butter
4 tablespoons of olive oil
1 tablespoon of grated lemon rind
1 teaspoon of salt
1/4 teaspoon of black pepper
1.4 kg of veal shank ossobuco
6 medium-sized tomatoes, peeled and seeded, diced
2 cloves of garlic, minced
1 medium-sized onion, diced
1 medium-sized carrot, diced
1 sprig of celery, diced
In a skillet, heat the butter and olive oil over medium heat
Fry the ossobuco for 5 minutes on each side or until browned
Transfer to a baking dish and sprinkle with salt and pepper
In the same skillet, combine the onion, celery, and carrot and cook, stirring occasionally, for 5 minutes or until the onion is tender
Add half a cup of hot beef broth and cook, scraping the bottom of the skillet, for 3 minutes or until most of the broth is absorbed
Place the ossobucos back in the skillet
Add the tomato, stir, add the remaining broth, cover the skillet, and simmer over low heat, stirring occasionally, for 1 hour and 40 minutes or until the meat is tender and falls off the bone
Serve with half of the mixture of garlic, parsley, and lemon zest spread on top, mixed in, and cooked for 5 minutes.
