Osso Buco
This Italian classic is a breeze to make and perfect for those winter nights.
Ingredients
Method
2 tablespoons plain flour 8 (about 1.5kg) veal osso buco 1 tablespoon olive oil 2 brown onions, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 1 cup (250ml) dry red wine 2 cups (500ml) tomato passata 1 cup (250ml) beef stock 2 sprigs thyme 1/4 cup chopped flat-leaf parsley 2 teaspoons shredded lemon rind 1 garlic clove, finely chopped
Preheat oven to 150째C. Place flour on a plate. Dip each piece of veal into the flour, coating both sides. Shake off any excess. Heat oil in a flameproof casserole pan over medium-high heat. Add veal and cook for 2 minutes each side or until golden brown. Transfer to a plate. Add onions, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return veal to the pan with wine; bring to the boil. Reduce heat to Serves 4
living bayside
46
recipes
low. Add passata, beef stock and thyme. Remove from heat. Cover and cook in preheated oven, turning occasionally, for 2 hours or until meat is falling off the bone. To make gremolata, combine parsley lemon rind and garlic in a small bowl. Spoon osso buco among serving plates. Sprinkle with gremolata and serve with mashed potato or polenta, if desired.