| This recipe is liked by 0 person(s). |
Osso buco soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Good Taste - July 2005, Page 67
| 1 tbs | olive oil |
| 1kg | veal osso buco, (shin slices) |
| 1 | brown onion, halved, finely chopped |
| 1 | garlic clove, crushed |
| 2 | carrots, peeled, coarsely chopped |
| 1.5L (6 cups) | beef stock |
| 1 x 400g | can diced tomatoes |
| 1 | dried bay leaf |
Heat the oil in a large saucepan over medium heat. Add one-quarter of the veal and cook, stirring occasionally, for 2-3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining veal, reheating pan between batches.
Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the carrot, stock, tomato, bay leaf and veal. Bring to the boil. Reduce heat to medium and simmer, covered, for 1 1/2 hours or until the veal falls off the bone. Remove from heat. Set aside for 10 minutes to cool slightly.
Remove veal from the soup. Remove meat from bones and discard bones. Coarsely chop veal and return to soup. Taste and season with salt and pepper.
Ladle soup evenly among serving bowls
Recipe by Emma Braz
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe