Tosso Buco (Italy) Recipe |
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You will need:- 2 lb. knuckle of veal cut into 2 inch lengths 1 heaped tablespoon seasoned flour 3-4 tablespoons olive oil 1 clove garlic, peeled and crushed 1 onion, peeled and chopped 1 chicken stock cube ½ pint boiling water 3 tablespoons tomato puree 1 tablespoon chopped parsley 8 oz. long grain rice
Preparation Time:- 10 minutes
Cooking Time:- 1 hour 30 minutes
Toss the veal in the flour. Heat the oil in a saucepan and add the meat. Fry until brown, then add the garlic and the onion.
Dissolve the stock cube in the boiling water and add to the meat with the tomato puree. Cover the pan and simmer for 1½ hours.
Place in a serving dish and sprinkle with the parsley. Serve with saffron rice. (see Quick Tip, Andalusian Chicken (Spain) Recipe). Serves 4.
Quick Tip
To crush garlic: peel a clove of garlic and discard the skin. Slice thinly, then crush with the heel of a heavy knife. Use immediately as it does not keep. (You can also buy a useful gadget called a garlic press.)
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