Veal cutlets alla osso buco

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and chop the onions and garlic. Peel carrots, cut them lengthwise into halves and cut them into slices. Clean, wash and chop the celery. Wash and clean tomatoes and cut into small cubes. Wash thyme and oregano and shake dry. Roughly pluck 1 stalk of thyme and put aside. Pluck the remaining thyme and oregano leaves from the stalks

2. 2

   Cut the fat edge of the meat. Mix flour, 1 1/2 tsp salt and 1 tsp pepper in a deep plate. Turn the meat in it. Heat the oil in a roasting pan and fry the meat on both sides. Remove from the roaster

3. 3

   Sauté the onions, garlic, carrots and celery in the frying fat while turning. Add the tomatoes and fry briefly. Add thyme, oregano and bay leaf. Season with salt and pepper. Deglaze with stock and wine, bring to the boil. Put meat slices on top, bring to the boil, cover and stew for about 1 hour

4. 4

   In the meantime, bring milk, cream and 1 teaspoon of salt to the boil in a saucepan and stir in the polenta. Let simmer for about 2 minutes while stirring. Remove from the stove and let it swell for about 5 minutes, stirring several times

5. 5

   Heat clarified butter in a large coated pan. Cut off with 2 tablespoons of dumplings. Place in the pan and fry until golden brown, turning. Remove and keep warm. Process the rest of the polenta mixture in the same way. Arrange meat, vegetables and dumplings on a plate. Garnish with remaining thyme. Add remaining dumplings

Nutrition Facts

KCAL
950 kcal

CARBS
70 g

FATS
42 g

PROTEINS
54 g