Posted on
17 September 2012
by
ewfood
Osso Bucco [1]
Osso Bucco
Ingredients
4 pieces of veal shank
0.5oz. flour
0.5oz. butter
1fl oz. olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk of celery, finely chopped
2 cloves of garlic, finely chopped
4fl oz. white wine
1 can chopped peeled tomatoes
5 tsp. thyme
4 tsp. rosemary
4fl oz. of beef/vegetable stock
Servings
4
Preparation Time
20
Cooking Time
2
Preparation
-
Preheat the oven to 180°C
-
Season the osso bucco with salt and pepper and dust with flour so it is covered
-
In a large casserole dish add the olive oil and butter and sauté the osso bucco for a couple of minutes on each side
-
Remove from the casserole and set to one side
-
In the same pot sauté the onion, celery, carrot and garlic until the onion is translucent
-
Return the osso bucco to the pot with sautéed vegetables and turn it a few more times until it is a rich brown colour
-
Slowly add the white wine to the pot cook until it is reduced slightly, but not completely
-
Add to this the canned tomatoes, thyme and rosemary
-
Add the stock and bring to a simmer, season with some pepper
-
Place the casserole dish into the already preheated oven for 1 ½ hours
-
Serve over a little bit of plain risotto or some polenta and enjoy.
Cooks Note
Preparation time: 20 minutes; Cooking time: 2 hours; Serves 4