Veal/Beef Osso Bucco
A beautiful winter warmer! This recipe is easy, so tender and full of flavour. You can use veal or beef osso bucco, whichever you prefer.
Rate this Recipe
Ingredients
- 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
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.1.5 kg veal osso bucco, 1/2 cup plain flour
- 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 2 minutes or until browned on each side. Remove and set aside.1.5 kg veal osso bucco, extra virgin olive oil, 50 g butter
- 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.extra virgin olive oil, 1 brown onion, 4 cloves garlic, 1 carrot, 3 celery sticks
- 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.1.5 kg veal osso bucco, 1/4 cup dry white wine, 1 cup passata , 3/4 cup chicken stock
- 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