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Veal Osso Bucco

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Pick up some of our veal today and make this delicious osso bucco recipe. The perfect comfort dish.
By
Peter Bouchier
June 21, 2022

Equipment

Oven
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

1.

Preheat oven to 180 degrees Celsius

2.

Toss veal in seasoned flour and shake away any excess

3.

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

4.

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

5.

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

6.

For the gremolata: Add all ingredients to a small bowl and combine well

7.

Serve osso bucco in bowls and top with gremolata.

8.

Serving suggestions: Serve the osso bucco on mash, polenta, rice or couscous

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"veal", "winter", "osso", "one pot"

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