Name: Osso Bucco
Prep time: 0:20
Cook time: 2:20
Yield: 4
Cuisine: Beef, Italian
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

Posted on

17 September 2012

by

ewfood

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

Person

Preparation Time

20

min

Cooking Time

2

hr

Preparation

1

Preheat the oven to 180°C
2

Season the osso bucco with salt and pepper and dust with flour so it is covered
3

In a large casserole dish add the olive oil and butter and sauté the osso bucco for a couple of minutes on each side
4

Remove from the casserole and set to one side
5

In the same pot sauté the onion, celery, carrot and garlic until the onion is translucent
6

Return the osso bucco to the pot with sautéed vegetables and turn it a few more times until it is a rich brown colour
7

Slowly add the white wine to the pot cook until it is reduced slightly, but not completely
8

Add to this the canned tomatoes, thyme and rosemary
9

Add the stock and bring to a simmer, season with some pepper
10

Place the casserole dish into the already preheated oven for 1 ½ hours
11

Serve over a little bit of plain risotto or some polenta and enjoy.