Cocotte, round Osso Bucco




10 min.

cooking time

60 min.
  • Clean the vegetables and rinse in water. Peel the onions and cut into rings, finely slice the leek, celery and carrots. Peel and crush the garlic. Wash and chop the parsley. Drain the anchovies and crush them. Pour boiling water over the tomatoes, remove the skins and the core. Cut roughly into pieces.
  • Heat the oil in the Cocotte and sear the knuckle on all sides until golden brown. Then add and braise the onions. Add the vegetables: Leek, celery, carrots, tomatoes. Season with salt and pepper and simmer on a low heat for 60 minutes.
  • Meanwhile mix the anchovy paste with the parsley, garlic, tomato paste and white wine. After the cooking time remove the meat and keep it warm. Add the anchovy, parsley, white wine, garlic and tomato paste mixture to the roasting juice. Bring to the boil. Place the meat back in the sauce and sprinkle with rosemary. Serve.

1 small knuckle of veal (approx. 600 g)

1 big onion

2 garlic cloves

1 carrot

1 leek (only the white part)

2 ripe tomatoes

1 stick celery

3 tbsp. tomato paste

1 small tin anchovies

1 glass dry white wine

Parsley, rosemary

3 tbsp. olive oil

Salt, pepper