Name: Osso bucco
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 20 gram butter; 1 kilogram veal shin (osso bucco); 3/4 cup seasoned plain flour; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 1 onion, finely chopped; 2 garlic cloves, crushed; 4 sprigs thyme; 1 bay leaf; 1/2 cup white wine or dry vermouth; 1 can diced tomatoes; 1/2 cup beef stock; mashed potatoes, to serve

Osso bucco

Serves 6

Prep

15M

Cook

1H 15M

Total

1H 30M

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Ingredients

2 tablespoon olive oil

20 gram butter

1 kilogram veal shin (osso bucco)

3/4 cup seasoned plain flour

2 carrots, finely chopped

2 celery stalks, finely chopped

1 onion, finely chopped

2 garlic cloves, crushed

4 sprigs thyme

1 bay leaf

1/2 cup white wine or dry vermouth

1 can diced tomatoes

1/2 cup beef stock

mashed potatoes, to serve

Method

1.In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.

2.Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.

3.Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mash.

This dish can also be baked, covered, in a very slow oven 120°C, around 3 hours or until the meat begins to fall off the bone.
Note

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Ingredients

Method

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