4 osso buco ( veal knuckle ), salt & pepper, 2 tbsp flour, 2 tbsp cleared butter, 2 carrots, 2 onions, 1/4 celery, 2 tbsp garlic, 2 tomato, 3 cups red wine, 2 cups meat bouillon, parsly, cest of lime ( not the bitter white part )


Salt & pepper meat add flour, fry for a few seconds on both sides in butter on high heat and set aside, Dice all vegetables (exept tomatoe) and saute for a 1 minute, add meat again and wine, add tomatoes and bouillon and roast in oven at 375°F for 1 1/2 hour. Add parsly & ceste 5 min befor finishing.


Serve with pasta or polenta

Restaurant Articles

A well-crafted restaurant public relations campaign is a key ingredient for every restaurant's...

Read more


Chicken Tetrazzini

Read more

Business Plan

Indian Restaurant

Read more