Veal/Beef Osso Bucco
Veal/Beef Osso Bucco
Rate this RecipeIngredients
- 1.5 kg veal osso bucco or beef osso bucco
- 1/2 cup plain flour seasoned with salt & pepper
- extra virgin olive oil
- 50 g butter
- 1 brown onion finely chopped
- 4 cloves garlic finely chopped
- 1 carrot finely chopped
- 3 celery sticks finely chopped
- 1/4 cup dry white wine red wine if using beef
- 1 cup passata or bottled pasta sauce
- 3/4 cup chicken stock beef stock if using beef
Parsley Gremolata
- 2 teaspoons lemon rind grated
- 1/2 cup parsley leaves very finely chopped
- 1/2 cup parmesan cheese finely grated
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Toss the veal or beef in the seasoned flour and shake away any excess.
- Heat 2 tablespoons of olive oil and the butter in an ovenproof cast iron pan over medium–high heat. Cook the veal or beef in batches for about 1–2 minutes or until browned on each side. Remove and set aside.
- Heat 1 tablespoon of olive oil in the same pan, add the onion and cook for 1–2 minutes. Add the garlic, carrot and celery and cook, stirring, for 5–6 minutes.
- Return the veal or beef to the pan, add the wine, passata and stock and season well. Bring to the boil, cover with a lid and bake for 3 hours or until the veal or beef is very tender.
- For the gremolata: Place all the ingredients in a small bowl and combine well.
- Serve the osso bucco on mash, polenta, rice or couscous and top with the gremolata.
Keywords
