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Osso bucco

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Chromium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp butter

  2. 2 brown onions, chopped roughly

  3. 3 carrots, chopped roughly

  4. 2 sticks celery, chopped roughly

  5. 1 garlic clove, peeled and crushed

  6. 2 pieces preserved lemon rind (you can buy it at delis), rinsed

  7. Plain flour, for coating meat

  8. 1 1/2kg beef or veal osso bucco

  9. cup vegetable oil

  10. 1 cup dry white wine

  11. 1 cup chicken or vegetable stock

  12. 400g tin diced tomatoes

  13. Salt and freshly ground black pepper

  14. 3 to 4 bay leaves

  15. 3 to 4 sprigs fresh thyme

  16. cup fresh parsley, to garnish

Instructions Jump to Ingredients ↑

  1. Step 1. Preheat oven to 180°C (160°C fan-forced). Melt butter in pan and cook onion, carrot, celery, garlic and preserved lemon over medium heat for 3 minutes. Remove from heat and place vegetables in casserole dish.

  2. Step 2. Lightly coat meat in flour. Heat oil in same pan and cook meat over medium heat for about 10 minutes until browned on all sides. Place on top of vegies.

  3. Step 3. Meanwhile, mix wine, stock and tomatoes in saucepan and cook over high heat for 3 minutes. Pour over meat and vegies and add salt, pepper, bay leaves and thyme.

  4. Step 4. Cover dish with lid or foil and cook in oven for about 1 hour or until meat is very tender, turning meat halfway through.

  5. Step 5. Remove from oven, season and garnish with parsley to serve.

  6. This Italian classic is easier to make than it looks.

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