Osso Bucco

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 1/2 kg veal shanks, cut in thick slices
• all-purpose flour (plain flour)
• 6 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 3 garlic cloves, finely chopped
• 250 ml dry wine
• 1 (440 g) can chopped tomatoes
• veal stock or chicken stock, to just cover
• 2 stalks parsley
• 2 stalks thyme
• 1 bay leaf, tied together with parsley and thyme
• salt & freshly ground black pepper
• 1/4 cup freshly chopped flat leaf parsley
• 1 garlic clove, finely chopped
• 1 lemon, zest of, x finely chopped

Recipe

• 1 combine gremolata ingredients and mix evenly.
• 2 wipe the veal pieces dry with paper towels.
• 3 toss them in a bag with a little flour to coat.
• 4 heat 4 tbsp oil in a heavy casserole and brown the veal pieces in batches.
• 5 remove to a plate lined with paper towels.
• 6 tip out the oil and wipe out the casserole.
• 7 add 2 tbs oil, put in the onion, carrots, celery and garlic and cook until soft.
• 8 add the wine, bring to the boil and reduce by half.
• 9 put in the veal pieces, add the chopped tomatoes, the herbs and seasoning.
• 10 pour in enough stock to barely cover the meat.
• 11 bring to the boil, then cover and simmer for about 2 hours or until meat is tender, turning and basting the veal occasionally.
• 12 remove meat to a serving platter and reduce the juices if they are watery.
• 13 pour juices over the meat and sprinkle with the gremolata.