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Osso buco
Osso buco
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Ingredients:
  • 62.50 ml plain flour
  • 4 veal shanks (osso buco)
  • 20g butter
  • 36.40 gm olive oil
  • 1 medium brown onion, chopped
  • 2 medium carrots, peeled, thickly sliced
  • 3 celery stalks, thickly sliced
  • 125.00 gm dry white wine
  • 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 255.00 gm beef stock
  • 4 fresh thyme sprigs
  • fresh thyme sprigs, to serve
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. Coat the veal with flour by turning it on a plate. In a large flameproof baking dish over medium-high heat, melt butter with half of the oil for 30 seconds. Sear the veal for 3 minutes on each side until browned. Transfer to a plate.
  • Drizzle the remaining oil into the dish, then combine the onion, carrot, and celery. Sauté, stirring occasionally, for about 3 minutes until the onion becomes soft. Pour in the wine and cook for another minute until the liquid slightly reduces. Introduce the tomato, tomato paste, stock, and thyme. Place the veal and its juices back into the dish. Bring everything to a boil, then tightly cover it with foil.
  • Roast veal, turning occasionally, for 3 hours or until tender. Rest for 10 minutes, then garnish with fresh thyme sprigs before serving.

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