Osso Buco
Veal shanks slow cooked in a tomato and white wine sauce for this classic osso buco recipe.
Servings: 6
Ingredients
- 1 cup plain all purpose flour
- 2 kg Veal osso buco (use beef osso buco if veal not available)
- 2 tbs olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 stick celery finely diced
- 1 zucchini finely diced
- 3 cloves garlic peeled, left whole
- small bunch flat leaf parsley finely chopped
- 1 tbs oregano
- 2 bay leaves
- 1 cup white wine
- 3 cups chicken stock
- 400 g can crushed tomatoes
Instructions
- Place flour along with salt and pepper in a zip lock bag. Add veal in batches and shake well until the meat is coated in the four mixture. Remove and repeat with remaining veal.
- Heat 1tbs of the oil in a heavy casserole dish over medium heat. Add the osso buco and cook for 2 minutes on each side. Do this in batches if needed. remove from pan and set aside.
- Add remaining oil to the pot along with the onion, carrot, celery and zucchini. Cook for a few minutes until the vegetables start to soften.
- Add garlic, parsley, oregano and bay leaves and cook for a further minute before adding the wine, stock and tomatoes. Bring to a simmer.
- Return the osso buco to the pan. Cover with a lid and cook on low heat for 1 hour and 30 minutes, stirring occasionally to avoid the meat sticking to the bottom. It's ready when the meat is falling off the bone.
- Serve with creamy polenta or crunchy white bread
Notes
Have you made this recipe? Don't forget to tag me on Instagram @mrsfoodiemumma using the hashtag #mrsfoodiemumma