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Osso bucco with tomato and cannellini beans
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Warm and comforting Osso Bucco perfect for family meals!
Ingredients:
  • 36.40 gm olive oil
  • 4 pieces (about 1.2kg) veal osso bucco
  • 2 carrots, thickly sliced
  • 2 brown onions, diced
  • 765.00 gm beef stock
  • 400g can diced tomatoes
  • 2 x 400g cans cannellini beans, drained, rinsed
  • Steamed greens, to serve
  • Basil leaves, to serve
Instructions:
  • Preheat the oven to 170C. Heat oil in a large ovenproof saucepan over medium-high heat. Coat osso bucco with flour and sear for 4 minutes on each side until nicely browned. Remove and set aside on a plate.
  • Sauté carrot and onion in the pan until onion softens, while scraping the bottom of the pan to release any flavorful bits. Add beef, stock, and tomato. Bring to a boil, cover, and bake in the oven for 1 1/2 hours.
  • Incorporate cannellini beans, cover, and bake for another 30 minutes or until the meat is tender. Remove any excess fat from the surface and season with black pepper.
  • Plate the osso bucco and steamed greens in serving bowls and garnish with fresh basil before serving.

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