Monday, October 5, 2009

Osso Bucco

osso bucco

Ingredients (serves 4)
  • 60g butter
  • 4 tablespoons olive oil
  • 2 carrots, cut into small cubes
  • 3 sticks of celery, cut into small cubes
  • 2 onions, finely chopped
  • 3 cloves garlic, crushed
  • 3/4 cup plain flour, seasoned
  • 8 veal shanks (about 1.5kg)
  • 1 tablespoon tomato paste
  • 800g diced Italian tomatoes in juice
  • 2 cups beef stock
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • Gremolata
  • finely grated rind of 2 large lemons
  • 2 cloves garlic, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  1. Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.
  2. Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.
  3. Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables.
  4. Add tomato paste, tomatoes, beef stock, thyme and bay leaves to pan. Bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and veal. Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender and add a few olives.
  5. To make gremolata: Mix ingredients together. Sprinkle over veal and serve.

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