Osso bucco recipe
Serves: 6-8
Prep time 20 min
Cook time 2hr 15 min
Osso buco, a rich and elegant braised dish, built on veal shanks, aromatic vegetables and wine. A perfect dish to impress your friends and family on a cold winter’s evening.
Ingredients
1/4 cup olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup plain flour, for coating
Salt and freshly ground pepper
8 (about 1.5kg) veal osso bucco
1 cup (250ml) red wine
400g can diced tomatoes
1 cup beef stock
Chopped fresh parsley, to serve
Creamy mashed potato, to serve
Method
Step 1. Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
Step 2. Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish. Spoon over the vegetables.
Step 3. Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
Step 4. Serve sprinkled with parsley and accompanied by the mash.
You may also like
10 benefits of exercise for mental health
We all know that exercise is important for our physical wellbeing, but have you considered the benefits of exercise for your mental health?
How to choose where to live in retirement
Retirement is something we are all working towards but there are plenty of things to consider before getting there – including where to live.