My special veal osso buco with spinach

4 servings

Ingredients

Quantity Ingredient
4 slices Shin of veal; (4 to 8)
A little plain flour
1 tablespoon Peanut oil
1 small Onion; finely chopped
1 small Carrot; finely chopped
¼ teaspoon Fennel seeds
¼ teaspoon Cummin seeds
½ cup Dry white wine
1 cup Bottled or home-made Italian sauce
1 cup Water
Salt and freshly ground black pepper
1 large Pinch of saffron
500 grams Baby spinach leaves; washed (about 1 Ib)

Directions

Coat pieces of veal with flour.Heat oil in a large casserole dish and on medium heat, brown veal for about 2 minutes on each side.

Add onion, carrot and fennel and cummin seeds. Stir and cook for about 3 minutes.

Add white wine, tomato sauce and water and season with a little salt, pepper and saffron.Bring to a simmer, cover pan and cook on low heat for about 1½ hours or until veal is tender.

Add washed spinach to pan, cover and cook for a few minutes more. Gently mix spinach with veal and serve.

Converted by MC_Buster.

Per serving: 69 Calories (kcal); 3g Total Fat; (60% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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