Name: Osso buco with semi-dried tomatoes and olives
Cook time: 200 min
Total time: 200 min
Yield: 6
Ingredients: 12 piece veal osso buco (3kg); 1/4 cup (35g) plain (all-purpose) flour; 1/4 cup (60ml) olive oil; 40 gram butter; 1 brown onion (150g), chopped coarsely; 2 clove garlic, chopped finely; 3 stalks celery (300g), trimmed, chopped coarsely; 2 carrots (360g), chopped coarsely; 4 tomatoes (600g), chopped coarsely; 2 tablespoon tomato paste; 1 cup (250ml) dry white wine; 1 cup (250ml) beef stock; 400 gram canned crushed tomatoes; 4 springs fresh lemon thyme; 1/2 (75g) drained semi-dried tomatoes; 1/4 cup (60ml) lemon juice; 1 tablespoon finely grated lemon rind; 1/2 cup (75g) seeded kalamata olives; Gremolata; 1 tablespoon finely grated lemon rind; 1/3 cup finely chopped fresh flat-leaf parsley; 2 clove garlic, chopped finely

Osso buco with semi-dried tomatoes and olives

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.

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Serves 6

Cook

3H 20M

Ingredients

12 piece veal osso buco (3kg)

1/4 cup (35g) plain (all-purpose) flour

1/4 cup (60ml) olive oil

40 gram butter

1 brown onion (150g), chopped coarsely

2 clove garlic, chopped finely

3 stalks celery (300g), trimmed, chopped coarsely

2 carrots (360g), chopped coarsely

4 tomatoes (600g), chopped coarsely

2 tablespoon tomato paste

1 cup (250ml) dry white wine

1 cup (250ml) beef stock

400 gram canned crushed tomatoes

4 springs fresh lemon thyme

1/2 (75g) drained semi-dried tomatoes

1/4 cup (60ml) lemon juice

1 tablespoon finely grated lemon rind

1/2 cup (75g) seeded kalamata olives

Gremolata

1 tablespoon finely grated lemon rind

1/3 cup finely chopped fresh flat-leaf parsley

2 clove garlic, chopped finely

Method

1.Coat veal in flour; shake off excess. Heat oil in large deep saucepan; cook veal, in batches, until browned. Remove from pan.

2.Melt butter in same pan; cook onion, garlic, celery and carrot, stirring, until vegetables soften. Stir in fresh tomato, tomato paste, wine, stock, undrained tomatoes and thyme. Return veal to pan, fitting pieces upright and tightly together in a single layer; bring to the boil. Reduce heat; simmer, covered, 1¾ hours. Stir in semi-dried tomatoes; simmer, uncovered, about 30 minutes or until veal is tender.

3.Remove veal from pan; cover to keep warm. Bring sauce to the boil; boil, uncovered, about 10 minutes or until sauce thickens slightly. Stir in juice, rind and olives; season to taste.

4.Meanwhile, combine ingredients for gremolata in small bowl. Divide veal between serving plates; top with sauce, sprinkle with gremolata.

Literally meaning ‘bone with a hole’, osso buco is filled with rich bone marrow; stand the bones upright to cook so you don’t lose the delicious marrow inside.
Note

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