Pick up some of our veal today and make this delicious osso bucco recipe. The perfect comfort dish.
| Servings | 4 |
| Preparation time | 15 mins |
| Cooking time | 90 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 1.5kg Veal osso bucco
- 1/2 cup plain flour, seasoned with salt & pepper
- Olive oil
- 50g butter
- 1 carrot, finely chopped
- 1 brown onion, finely chopped
- 3 sticks celery, finely chopped
- 4 cloves garlic, finely chopped
- 1/4 cup dry white wine
- 1 cup bottled pasta sauce or passata
- 3/4 cup chicken stock
- Parsley gremolata:
- 2 tsp grated lemon rind
- 1/2 cup parsley, very finely chopped
- 1/2 cup parmesan cheese, finely grated
METHOD
- Preheat oven to 180 degrees Celsius
- Toss veal in seasoned flour and shake away any excess
- Heat 2 tbsp olive oil and the butter in an oven safe, cast iron pan over med/high flame. Cook veal in batches for about 1-2 minutes or until browned on each side. Remove and set aside
- Heat 1 tbsp of olive oil in the same pan and add the onion, stir for 1-2 minutes. Add the garlic, carrot and celery and cook, stirring, for 5-6 minutes
- Return the veal to the pan, add the wine, pasta sauce/passata, stock and season well. Bring to the boil, cover with a lid and bake for approximately 1.5 hours or until the veal is very tender
- For the gremolata: Add all ingredients to a small bowl and combine well
- Serve osso bucco in bowls and top with gremolata.
- Serving suggestions: Serve the osso bucco on mash, polenta, rice or couscous
