“Ossobuco” Shin of veal stewed
in the Florentine way with potatoes in the sauce.
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- 4 veal shins “passapeso” (not from a milk veal but one not
completely adult)
- roughly chop together:
2 red onions
2 celery stalks
3 small carrots
3 garlic cloves
a small bunch of parsley
½ kg peeled tomatoes
large pinch of dried basil
1 glass white wine
white flour
50 grams of butter
7-8 spoons of olive oil
salt and pepper
600 grams potatoes cut into thin slices
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| Lightly flour the 4 veal shins and brown well on both sides
in a pan with the oil and 25grm of butter. When they are crisp (take care
the flour does not stick and burn to the bottom of the pan) drain and put
covered on a plate and keep warm. In the same pan put the other half of
the butter with 2-3 spoons of water and over a high heat scrap the bottom
of the pan and stir to amalgamate everything and prepare the base for the
chopped vegetables to be added after 2-3 minutes, brown well stirring with
the usual care over a high heat for at least 15 minutes. After which put
the shins back in the pan on the browned vegetables and moisten with the
wine, stir and allow the wine to evaporate, then add the tomatoes previously
lightly blended with the basil. Again stirring and amalgamating, adjust
to a simmer over a low heat, cover with lid and cook for 1hour stirring
often. At the end of the cooking time remove the shins again from the sauce
and keep warm, in their place put the potatoes, cook for 25minutes over
very low heat making sure nothing sticks to the bottom of the pan, then
once tasted and salt adjusted (the potatoes absorb a lot of salt) put the
shins back and reheat - serve at once. |
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