White Veal Osso Bucco

 

1 kg veal osso bucco

1 brown onion, chopped

1 stick chopped celery

2 crushed cloves of garlic

½ bunch basil

½ bottle of white wine

1 tsp ground white pepper

1 leek cut into batons

3 bay leaves

200ml cream

400ml water

 

 

Heat a fry pan and seal the veal (do not colour) add the leek, onion, garlic and celery and cook until softened.

 

Pour in the wine and allow to boil then add the bay leaves, white pepper and water, bring to a boil then turn down to a simmer for 2 hours.

 

Once the veal is tender pour in the cream bring to a boil and allow to thicken then serve.