VEAL/BEEF OSSO BUCCO
A beautiful winter warmer!! This recipe is easy, so tender and full of flavour. You can use beef or veal osso bucco for this recipe.
Serves 4
Ingredients:
1.5kg beef osso bucco (or 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 (red wine if using beef)
1 cup bottled pasta sauce or passata
3/4 chicken stock (beef stock if using beef)
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/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, 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.