Osso Buco from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Osso Buco

Ingredients

4 thick slices Shin Of Veal

Veal Veal

2 teaspoons Olive Oil

Olive Oil Olive Oil

Butter

Butter Butter

2 cloves Garlic

Garlic Garlic

1/2 Spanish Onion

Spring Onion Spring Onion

1/4 pint boiling Water

Water Water

Red Wine

Wine Wine

3 teaspoons Tomato Paste

Tomato Concentrate Tomato Concentrate

1 Anchovy Fillet

Anchovy Anchovy

4 teaspoons chopped Parsley

Parsley Parsley

Grated Lemon Rind

Lemon Lemon

Method

Flour veal pieces and season.

Brown in oil and butter.

Add 1 clove of garlic and 1/2 onion finely chopped.

Pour over water, wine and tomato paste.

Cover pan and simmer for 1 1/2 hours.

Add anchovy and finely chopped clove of garlic.

Blend and heat through.

Sprinkle with gremolata - chopped parsley and lemon rind.

Serve with saffron rice.

Remarks
Appears on menu as: Osso Buco $4.90 (shin of veal cooked with wine, herbs and tomato) Also 20.8.77 Osso Buco $11 (as a part of a three course meal) (shin of veal cooked slowly with tomatoes, white wine, fresh herbs and served wit h remoulata - lemon rind, garlic and parsley and risotto milanaise) Also 18.8.77 at $5.90 Also 4.6.77 on set menu at $11.00 Also 1.6.77 at $5.80

Pork Loin With Pistachios

Savoy Style Pork Fillet

Veal Cutlets Alla Milanese

Vitello Tonnato 1

Vitello Tonnato 2

Vitello Tonnato 3

The 2008Mietta Song Recital Award

Osso Buco

Ingredients

Method

The 2008
Mietta Song Recital Award