|Saute a large chopped onion in a little olive oil. Use a large pot, you'll need it.|
|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.|
|Brown both sides but don't cook. |
A little bit of caramelization will add nicely to the finished flavour but burnt onions taste bitter.
|Add a splash of wine - red or white, whatever. Have a glass yourself!|
|Add one tin of chopped tomatos. Mix gently.|
|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.