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Osso buco

  • 6servings
  • 120minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large pieces veal osso buco (1.8kg)

  2. cup (75g) plain flour

  3. 40g butter

  4. 2 tablespoons olive oil

  5. 3 stalks celery (450g), trimmed, chopped coarsely

  6. 6 drained anchovy fillets, chopped coarsely

  7. cup (180ml) dry white wine

  8. 2 x 400g cans diced tomatoes

  9. cup (125ml) chicken stock

  10. 5 cloves garlic, crushed

  11. 3 bay leaves

  12. 10 fresh thyme sprigs

  13. gremolata

  14. cup finely chopped fresh flat-leaf parsley

  15. 2 cloves garlic, chopped finely

  16. 1 teaspoon finely grated lemon rind

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160C/140C fan forced.

  2. Coat veal in flour, shake off any excess. Heat butter and oil in large frying pan on stove top; cook veal, in batches, until browned both sides. Transfer veal to large ovenproof dish.

  3. Cook celery and anchovy in same heated pan, stirring, until celery softens. Add wine; bring to the boil. Stir in undrained tomatoes, stock, garlic, bay leaves and thyme; return to the boil.

  4. Pour tomato mixture over veal; cover. Transfer dish to oven; cook about 1½ hours or until veal starts to fall from the bone.

  5. Make gremolata.

  6. Serve osso buco sprinkled with gremolata. Serve with cheesy polenta, if you like.

  7. Gremolata Combine ingredients in small bowl.

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