Osso Bucco
(from Annee’s recipe box)
Risotto is a traditional accompaniment but I love mashed potato!
Source: Australian Women's Weekly
Prep time: 20 minutes
Cook time: 90 minutes
Serves 6 people
Categories: Favourite: Winter Main
Ingredients
- 4 veal shanks approx 750g
- 90g butter
- 2 carrots
- 2 large onions
- 3 sticks celery
- 2 cloves garlic
- Flour
- Salt, pepper
- 2 tablespoons oil
- 2 x 400g cans whole tomatoes
- 1/2 cup dry red wine
- 430g can beef consommé
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 bay leaf
- 2.5cm (1 inch) strip lemon rind
- 1 teaspoon grated lemon rind
- 3 tablespoons chopped parsley
Directions
-
Heat 30g butter in pan. Add peeled+ finely chopped carrots, onions, celery + garlic clove. Cook gently till onions are golden broken. Remove from heat. Transfer vegetables to a large ovenproof dish.
-
Ask butcher to cut shanks into 6cm pieces. Coat shanks with flour seasoned with salt + pepper. Heat remaining butter + oil in large frying pan, add shanks, brown well on all sides. Carefully pack shanks on top of vegetables; stand shanks upright to retain marrow in bones.
-
Push tomatoes, with their liquid, through a sieve. Drain away all fat from pan in which veal was cooked. Add wine, beef consommé, tomatoes, basil, thyme, bay leaf and strip of lemon rind. Being sauce to boil, season with salt + pepper.
-
sauce over veal shanks. Cover casserole, bake in moderate oven 1.5hrs or until veal is very tender, stirring occasionally. To serve sprinkle over Gremolada, which is the name for the combined remaining crushed garlic, chopped parsley and grated lemon rind.