Recipes

Osso bucco

Ingredients:

• 1 tbs olive oil
• 1.5kg veal osso bucco
• 2 brown onions, roughly chopped
• 3 garlic cloves, crushed
• 400g can Woolworths Select Diced Italian Tomatoes
• 1 cup dry white wine
• 1 tbs tomato paste
• 1/4 cup continental parsley, coarsely chopped
• 1 garlic clove, finely chopped
• grated rind 1 lemon

Method:

1. Preheat oven to 160 degrees celcius. Heat the oil in a casserole pan over high heat. Add veal pieces in batches and cook for a few mins each side or until well browned. Remove all pieces from pan.
2. Add onion and garlic and cook, stirring, for 5 mins or until onion softens. Add tomatoes, wine and tomato paste and bring to a simmer. Return veal pieces to pan and spoon over sauce.
3. Cover casserole and place into oven. Cook for 11/2 hrs until veal is very tender and falling off the bone. Taste and season with salt and pepper.
4. Meanwhile, to prepare the gremolata, combine parsley, garlic and lemon rind in a small bowl. Serve osso bucco with soft polenta and scatter gremolata over the top.