Veal osso buco with peas

Cooking time: 1 h 30 min
Difficulty: easy
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Lightly  dust the veal with flour. Melt the butter in a frying pan, add the onion, carrot and veal and cook over a high heat, stirring and turning frequently, until the veal is browned all over. Pour in the wine and cook until it has evaporated. Put the tomatoes in a food processor, process to a purée and add to the pan with the peas and 150 ml / 1/4 pint water. Season with salt and pepper, lower the heat, cover and simmer for about 1 hour.

 

Coll. (2010), "The Silver Spoon", Phaidon, 827

Suggested wine
Biasca Premium
Ticino DOC Merlot
2017
Fr. 19.00
Ingredients

Serves 4

  • 4 osso buco (5 cm / 2 inch thick rounds of veal knuckle)
  • plain flour, for dusting
  • 80 g / 3 oz butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 175 ml / 6 fl oz dry white wine
  • 150 g / 5 oz canned tomatoes
  • 500 g / 1 lb 2 oz fresh peas, shelled
  • salt and pepper