Veal Osso Buco
Veal contains all nine essential amino acids vital for energy, tissue repair, nutrition absorption, protein synthesis, digestion, growth, strength, and so on. These nine amino acids are needed to be supplied by food, as the body doesn’t produce them by itself.
This veal dish is a classic Italian dish that is tender and succulent. The flavors are out of this world and packed with nutrients other than the nine essential amino acids.
It’s made of veal shanks that include the bone. When the collagen in the beef is cooked slowly, it melts to gelatine.
This gelatine is wonderful for its anti-stress, anti-inflammatory, supportive healing of the gastrointestinal tract lining (including ulcers and leaky gut), and digestive properties.
This braised dish is even better the next day, so it is a good one to make ahead of time. The beef falls off the bone, and the taste is sensational, so it’s an excellent dinner-party crowd-pleasing recipe. Or just perfect for you and your family.
- 4 veal osso buco (around 250g / 0.5lb each, including the bone)
- 2 cans chopped tomatoes
- 1 onion
- 4 garlic cloves
- 3 celery stalks
- 2 carrots
- 1 tbsp tomato puree
- 2 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 bouquet garni or dried thyme
- 2 bay leaves
- 90g sliced chorizo (optional)
- 75ml or 1/3 cup white wine
- 1 tbsp olive oil
Chop the onion, carrots, and celery finely. Peel and crush the garlic.
Fry the chopped onion and crushed garlic in a deep pan for 5 minutes on medium heat. Add the carrots and celery, and cook for another 5 minutes.
Add the veal and sear the veal on all sides for about 5 minutes. Add the chopped tomatoes and tomato puree. Add the salt, pepper, paprika, bouquet garni or dried thyme, and bay leaves. Stir with a wooden spoon. Add the chorizo and the white wine (both optional).
Bring to a boil and simmer with the lid part covering for 30 minutes.