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| Saute a large chopped onion in a little olive oil. Use a large pot, you'll need it. |
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| Push the onions aside & add some veal shin. Brown the meat well on each side, try not to burn the onions. The traditional recipe calls for coating the meat with flour, but I like the sauce to be a bit lighter. It will still be full of flavour. |
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| Brown both sides but don't cook. A little bit of caramelization will add nicely to the finished flavour but burnt onions taste bitter. |
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| Add a splash of wine - red or white, whatever. Have a glass yourself! |
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| Add one tin of chopped tomatos. Mix gently. |
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| A dash of white pepper, my favourite. Now simmer very gently with the lid on for about 45 - 60 minutes. If you think it is too liquidy, then only partially cover with the lid to let some steam escape. I like to turn the heat off & let it rest with the lid on for about 10 mins before serving, this seems to make the meat extra tender. |
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| Finished Osso Bucco served with steamed rice & greens from the vege garden. Traditionally Osso Bucco is served with Risotto Milanese which is nice but very heavy, made with cream. |
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