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Osso buco
Osso buco
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Create a comforting osso buco with this simple recipe.
Ingredients:
  • 250.00 ml plain flour
  • 8 veal shanks
  • 75.08 gm olive oil
  • 2 carrots, peeled, diced
  • 2 sticks celery, thinly sliced diagonally
  • 2 onions, finely chopped
  • 100g prosciutto, chopped
  • 44.40 gm tomato paste
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 510.00 gm beef stock
  • 40.00 ml lemon thyme leaves
  • Mashed potato, to serve
  • Fresh thyme leaves, to serve
Instructions:
  • Preheat oven to 200C. In a shallow dish, combine flour, salt, and pepper. Lightly coat the shanks in the seasoned flour mixture.
  • In a frying pan, warm 2 tablespoons of oil over medium heat. Add carrots, celery, onion, prosciutto, and garlic and sauté for 4 to 5 minutes until tender. Transfer everything into a roasting pan. Using the same pan, heat the rest of the oil over high heat. Brown the shanks in batches for 2 minutes on each side. Arrange the shanks on top of the vegetables in the roasting pan.
  • In a pan, combine tomato paste, tomatoes, stock, and lemon thyme. Bring to a boil while stirring. Pour the mixture over the veal and vegetables, then cover tightly with foil. Bake for 1 1/2 hours until the veal is tender. Serve with mashed potatoes and sprinkle with extra thyme on top.

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