The mouth -watering traditional Italian stew recipe

For Osso Buco:
• 6 (1 thick) cross -cut bone calf legs, use kitchen tingling (about 23/4 pounds) to be bundled
• Rough salt
• Now grind black pepper
• 1/4 degrees Celsius universal flour or corn starch
• 6 tablespoons. Extra virgin olive oil, separate
• 1 medium yellow onion, chopped
• 3 medium -sized carrots, chopped
• 2 celery stems, chopped
• 5 petals of garlic, cut into thin slices
• 2 tablespoons. ketchup
• 1 degree Celsius dry red or white wine
• 2 degrees Celsius low sodium chicken soup
• 4 small branches fresh hundred miles incense
• 2 small branches fresh rosemary
• 1 moon cinnamon leaves
For gremoLata:
• 1/3 cup of chopped fresh Bridge
• 2 tablespoons of lemon dandruff (from 2 lemon)
• 2 petals of garlic, chopped

Cooking methods
1. Adjust the shelf to one third of the oven and preheat to 325 °. In a large plate, use a paper towel to shoot the beef legs, and then season with 2 teaspoons of salt and teaspoon of pepper. Put the flour or corn starch on a large plate, dredge the handle and shake off the excess. Back to the plate, repeat until all handles are coated.
2. In a large Dutch oven, heated 4 tablespoons of oil to medium high. Two batches of work, bake all sides of the calf until golden yellow, about 10 minutes. Transfer the calf to the board. Wipe away any black debris and excess oil in the pot with a paper towel.
3. Put the pot back to medium heat and add the remaining 2 tablespoons. Once it is hot, add onions, carrots, celery and garlic. COOK occasionally stir until softened and starts to soften for about 8 minutes.
4. Add tomato sauce and cook, stir until it is baked slightly, about 2 minutes. Pour in wine and boil. Cook until half, about 2 minutes. Add broth, Baili, rosemary and bay leaves, and then put the handle back into the pot. Boil, cover the lid, and then transfer to the oven. Baking the calf is very soft, about 1 hour and 30 minutes.
5. At the same time, make GREMOLATA: Put Barnan, peel and garlic into a medium -sized bowl. Refrigerated in the refrigerator until used.
6. Take out the pot from the oven and remove the excess fat on the top of the sauce with a spoon. Season with more salt and pepper. Discard Moon longan, Baili and rosemary, and remove and discard the butcher line from the handle.
7. Put GremoLata and spoon juice on it.

Osso Buco is a traditional northern Italian stew, praising the incredible tenderness of the horizontal cut calf’s leg meat.