Veal recipesVealOsso Bucco
IDDSI Level 7 · RegularRecipe book original
Recipe serves 50 Recipe book page 118 Scale quantities for
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
The original recipe exactly as written in the recipe book.
Ingredients
- Veal shank 5500g
- Carrots 2000g
- 2 bunches celery, peeled
- Tomato paste 400g
- Tinned tomatoes 2000g
- Beef stock 1000g
- Red wine 600g
- Olive oil 100g
- Dried thyme 15g
- Dried bay leaf 10g
- Garlic 50g, crushed
- Lemon zest, 6 lemons
- Season to taste
Final texture
Normal, everyday texture as per the original recipe.
Method
Chef’s notes from the recipe book
This dish can be served with mash potatoes and peas.
