Jarret Osso Buco Recipe

Ingredients and Procedure:

1. Wash 4 cuts of jarret osso buco, preferably a veal. Put in a pot.
2. Prepare the vegetables. Wash about 2 big vine tomatoes or 4 medium-sized vine tomatoes. Cut into quarters, and put it onto the pot as well.
3. Cut 1 big white onion and add it onto the pot.
4. Cut a small piece of ginger, peeled and washed. Add it on the pot.
5. Wash and peel 3 carrots, cut into 2-inch size. Add it onto the pot too.
6. Add 1 1/12 cups of water onto the pot. Add a teaspoon of salt and ground black pepper. Also, add 2 tablespoons of light Amoy soy sauce.
7. Wash and slice a small piece of lemon. Add it onto the pot when the timer is about 10 minutes left.
8. Turn on the stove to high heat, cover the pot. Wait until it boils. When it boils, low the heat to simmer for 2 hours. Set the timer to not forget.
9. When the timer stops, taste the osso buco soup. Add more salt, if needed.
10. Serve hot with rice or rice noodles (pre-cooked following the instructions of making one).

Dig in! C’est trés bon!