Veal/beef Osso Bucco
Veal/beef Osso Bucco
Ingredients
- 1.5 kg veal osso bucco or beef osso bucco
- 1/2 cup plain flour seasoned with salt & pepper
- olive oil
- 50 g butter
- 1 carrot finely chopped
- 1 brown onion finely chopped
- 3 celery sticks finely chopped
- 4 cloves garlic finely chopped
- 1/4 cup dry white wine , red wine if using beef
- 1 cup passata sauce or bottled pasta sauce
- 3/4 chicken stock beef stock if using beef
Parsley gremolata:
- 2 teaspoons lemon rind grated
- 1/2 cup parsley very finely chopped
- 1/2 cup parmesan cheese finely grated
Instructions
Method:
- Preheat the oven to 180 degrees Celsius.
- Toss veal/beef 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/beef 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/beef to the pan, add the wine, pasta sauce/passata, and stock and season well. Bring to the boil, cover with a lid and bake for approximately 3 hours or until the veal/beef 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.
Nutrition
Calories: 233kcalCarbohydrates: 18gProtein: 7gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 35mgSodium: 301mgPotassium: 194mgFiber: 2gSugar: 2gVitamin A: 3604IUVitamin C: 15mgCalcium: 184mgIron: 2mg
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