Name: Osso buco
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 4
Ingredients: 6 osso buco (veal shanks); 1/4 cup seasoned flour; 2 tablespoon olive oil; 1 onion, chopped; 1 carrot, chopped; 1 stalk celery, chopped; 1 clove garlic, chopped; 2 bay leaves; 2 400g cans diced tomatoes; 1 cup (250ml) red wine

Osso buco

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Serves 4

Prep

10M

Cook

1H 40M

Total

1H 50M

Ingredients

6 osso buco (veal shanks)

1/4 cup seasoned flour

2 tablespoon olive oil

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1 clove garlic, chopped

2 bay leaves

2 400g cans diced tomatoes

1 cup (250ml) red wine

Method

1.Preheat oven to moderate, 180°C. Dust osso buco in seasoned flour, shaking off any excess.

2.Heat oil in a large frying pan on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate; keep warm.

3.In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir through tomatoes and red wine; cook 2-3 minutes. Season to taste.

4.Return osso buco to sauce; coat well. Transfer to a casserole dish; bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.

Seasoned flour is plain flour seasoned with salt and pepper.
Note

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Ingredients

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