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1 kg shin of veal sawn into pieces 2 inch thick (you can get osso bucco pieces from most good butchers)
125ml white wine
125ml stock
500g fresh tomatoes
parsley
1 lemon
1 clove garlic
butter
Brown veal in butter. Arrange in bottom of a pan tightly packed so marrow
wont fall out. Pour in white wine, cook for 10 minutes, then add tomatoes.
Let them reduce then add stock. Season, cook for 1.5 to 2 hours.
Prepare 1 handful of chopped parsley, 1 clove of garlic, and grated peel of lemon, sprinkle thickly over the veal just before serving.
Grublover comment
I just love osso bucco - it's one of those warm comforting foods that is good to eat when you need a big hug.
This dish is fabulous served with some risotto milanese, or risoni (pasta that looks like rice), or some mash. Yum!
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