Preparation time is 15minutes
Cook time is 2hours 45minutes
Total time is 3hours
Serve is for 4 people
Estimated cost per serve is 15.54 dollar
Difficulty level: 3 out of 4
14 Ingredients
- 1/3 cup plain flour
- 40grams butter, chopped
- 1 small carrot, finely chopped
- 1 onion, finely chopped
- 1/4 cup fresh continental parsley, finely chopped (for gremolata)
- 1 lemon, strip of peel (save 1 tbs finely grated rind for gremolata)
- 1 1/2 cup salt-reduced chicken stock
- 400grams can diced tomatoes
- 2tablespoons olive oil
- 3 sprig fresh thyme
- 2 clove garlic (save 1, very finely chopped for the gremolata)
- 1 stick celery, finely chopped
- 6 piece veal
- 1 1/2 cup dry white wine
Description
Treat yourself to our delicious osso bucco recipe. An Italian classic, it's sure to be a favourite with your guests at a dinner party. Give it a go today.
Method
Step 1 of 5
Place flour on a plate and dust the veal all over. Heat oil in a large casserole pan over high heat, add the veal, in batches, and brown well on both sides until golden and crusted. Set aside on a plate. Reduce heat.
Step 2 of 5
Add half the butter to same pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is soft. Add garlic, thyme and lemon rind, cook stirring for 1 minute. Increase heat to high and add the wine. Bring to the boil, scraping any bits from the base of pan.
Step 3 of 5
Return veal to the pan, and pour over the stock and tomatoes. Bring to a simmer, reduce heat to low. Cook, partially covered for 2-21/2 hours or until meat is falling off the bone. Stir in remaining butter and season to taste.
Step 4 of 5
Meanwhile, make the gremolata by combining lemon rind, garlic and parsley in a bowl.
Step 5 of 5
Serve osso bucco scattered with gremolata. Tip 1: Serve osso bucco with wet polenta, mashed potato or rice. Tip 2: Make a double batch and freeze one. Tip 3: Any left over osso bucco can be shredded back into remaining sauce and served over pasta as a ragu.
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