Veal osso buco with tomatoes
Ingredients
Features
Description
Carrots, celery, onion and garlic, clean, chop and fry in butter. Set aside, remove the fat from the pan, pour the vegetable oil and fry the meat on all sides. Salt and pepper, set aside. Remove the fat from the pan, place the tomatoes, add the bouillon cube, thyme and bay leaf. Put the meat and vegetables, pour a little water and wine. Simmer over low heat for 1.5 hours. Zest of 1/2 lemon, parsley and remaining garlic in a blender grind and sprinkle the meat before serving. As a garnish post and grated Parmesan polenta.
Translated by site: wday.ru
