Osso Bucco

By Angourie

Ingredients

• 4 pieces of Osso bucco
• 2 Tblsp flour
• 2 onions, 1 sliced into rings the other chopped
• 2 Tblsp olive oil
• 1 medium carrot, diced
• 1 stick celery, diced
• 2 cloves garlic, chopped
• 400g can chopped tomatoes
• 1 1/4 cups dry white wine
• 1 1/4 cups chicken stock
• 1 strip thinly pared lemon rind
• 2 bay leaves
• Salt and Pepper

Details

Servings 4
Preparation time 15mins
Cooking time 135mins
Adapted from taste.com.au

Preparation

Step 1

Preheat oven to 160 C
Season flour with salt and pepper and dredge meat. Shake off excess flour.
Heat oil in a large pan (if possible one than is ovenproof with a lid) and fry the veal and onion rings, browning meat on both sides over medium heat. Set aside.
Add chopped onion, garlic, celery and carrot to pan and cook gently, stirring for 5 mins. Add the can of tomatoes, wine, chicken stock, lemon rind, bay leaves and salt and pepper. Bring to the boil, then return meat to the pan and coat with sauce.
Cover and cook in oven for 2 hours
Remove bay leaves and lemon rind.
Serve with gremolata and polenta or mashed potatoes.

Gremolata:
Mix together 2 Tblsp chopped parsley, grated rind of 1 lemon and 1 finely chopped garlic clove. Sprinkle over Osso Bucco