Ossobuco From the Tube

Clean the greens and cut into small cubes. Chop shallots and garlic cloves. Blanch (scald) tomatoes, peel, remove seeds and cut off.

Season the meat with pepper and dust with flour.

Heat clarified butter in frying pan with lid and sear meat briefly and heartily on both sides. Remove.

Sauté shallots, garlic and vegetables in the drippings for about 3 min, turning. Extinguish with orange juice and clear soup.

Put the meat back into the Reindl with the vegetables. Close the lid and steam for 1 1/2 hours at low temperature. Season with salt.

Chop parsley and thinly peeled orange peel and sprinkle over meat to serve.

Serve with long grain rice or baguette and a dry Ros, wein.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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