Osso bucco

Osso bucco

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
3 tablespoons olive oil
2kg osso bucco pieces
50g plain flour
sea salt and freshly ground black pepper
1 large onion, diced
2 celery stalks, diced
1 large carrot, diced
2 garlic cloves, finely chopped
500ml dry white wine
250ml chicken stock
2 vine-ripened tomatoes, coarsely chopped
3 sprigs lemon thyme
2 bay leaves
lemon zest, cut into fine strips, to serve
2 tablespoons chopped flat-leaf parsley, to serve

Method

  1. Preheat the oven to 160°C.
  2. Heat 2 tablespoons of the oil in an ovenproof casserole dish over medium–high heat.
  3. Toss the veal pieces in the flour seasoned with salt and pepper then cook for 2–3 minutes on each side, until browned all over. Transfer to a plate.
  4. Reduce the heat to low–medium, add the remaining oil to the dish and cook the onion, celery, carrot and garlic until softened and golden. Return the veal to the dish. Pour in the wine and stock and bring to the boil. Add the tomato, thyme and bay leaves. Cover and cook in the oven for 1 1/2–2 hours, or until tender and the meat is almost falling off the bone. Remove from the oven and skim off any excess fat.
  5. Serve sprinkled with lemon zest and parsley.
Tags:
Great
Pub
Food
Rachael
Lane
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