Ossobuco with saffron
Instructions
Flour the sliced boned shank and place them in a saucepan with the onion thinly and cut with a little extra virgin olive oil and butter.
Add the wine, let it evaporate and continue cooking, adding the hot broth.
Add salt and three-quarters of cooking add the peppers cut into strips.
When cooked, add the Saffron dissolved in very little broth.
Ingredients and dosing for 4 persons
- 4 veal sliced boned shank
- 1 onion
- Flour
- Olive oil extra virgin
- Butter
- 1 sachet of saffron
- 1 pepper
- Broth
- 1/2 cup of white wine
- Salt