Osso Bucco With Gooseberries Cooking Recipes

Ingredients :

1 kg

2 tablespoons

1 tablespoon

25 g

1

1

1

275 ml

275 ml

225 g

2 tablespoons

shank of veal, in 1¹/2 inch (4 cm) slices

flour

crumbled rosemary

butter

medium carrot, thinly sliced

medium onion, thinly sliced

clove garlic, crushed

dry white wine

chicken stock

fresh gooseberries

chopped parsley

salt and pepper

1. Toss the veal in the flour seasoned with salt, pepper and rosemary.

2. Brown it on all sides in the butter, remove from the pan and set aside.

3. Fry the carrot, onion and garlic over moderate heat for 3 minutes.

4. Return the veal to the pan, pour on the wine and stock and boil for 15 minutes to reduce the liquid.

5. Cover and simmer for 35 minutes.

6. Add the gooseberries and simmer uncovered for 25-30 minutes until veal is tender.

7. Adjust the seasoning.

8. Add a pinch of sugar if the sauce is too sharp.

9. Garnish with the parsley.

10. Serve with rice.

Serves 6

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