Ossobuco with gluten-free penne

Ingredients:

  • veal shank
  • gluten-free pasta penne
  • 200 g tomato’s paste or chopped tomatoes
  • 1 stalk of celery
  • 1 small onion
  • 1 small carrot
  • 2 cloves of garlic
  • olive oil
  • 100 ml dry white wine
  • salt
  • paper
  • bay leaf
  • zest of one lemon
  • parsley
  • 200 ml broth

Method:

  1. Heat the oven to 200°С (390°F).
  2. Put the meat in a frying pan with olive oil on medium heat and sear until nicely browned on both sides (2 to 3 minutes per side). Move the shank to a roasting pan.
  3. Add to the frying pan a peeled and chopped onion, stalk celery, carrot and garlic. Cook the vegetables, stirring occasionally, until soft and lightly browned.
  4. Increase the heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced almost to 1 tbsp.
  5. Then add tomatoes, bay leaf, salt, pepper and stew under the cover for about 10 minutes.
  6. Put vegetable in the roasting pan to the meat and add hot broth. Cover the pan with aluminum foil and bake for about 2 hours.
  7. Just before finishing the sauce, combine the parsley, garlic, lemon zest and add gremolata to the meat.
  8. Serve ossobuco with gluten-free penne, cooked according to the instruction (10 minutes).

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