mmmdelicious -if I do say so myself. This is the ultimate winter dish, packed full of flavour, with sauce just waiting to be mopped up by a soft bread roll. Hope you enjoy, (cause I certainly am!)
Prep time: 1 day – only for the beans because it needs to soak overnight
Cooking time: 2.5 hours
- 100g dried cannellini beans
- 1 cup plain flour
- 6 x 200g pieces osso buco (veal shin), you can use beef instead if you want
- 1/2 cup olive oil
- 2 stalks celery, roughly chopped
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 4 cloves garlic, roughly chopped
- 8 stalks flat- leaf parsley, leaves shredded, and stalks reserved
- 1 cup dry white wine
- 1 bay leaf
- 6 sprigs thyme
- 2 tablespoons tomato paste
- 2 lemons zested
- 400g diced tomatoes
- 3 cups (750ml) veal stock
- Place beans in large bowl and pro over 250ml cold water. Stand overnight. Drain.
- Preheat the oven to 180 degrees celsius. Place flour in a bowl and season well with salt and pepper. Very lightly coat the veal with this mixture, heat a frying pan with 2 tablespoons oil and fry the veal, so it is sealed.
- Place casserole dish over high heat and fry the onion, garlic, carrot, celery and parsley stalks for around 7 minutes or until just soft.
- Stir in wine, bay leaf, thyme, tomato paste and half the lemon zest and cook for 5 mins or until liquid is reduced by half. Add tomatoes and cook stirring for 5 minutes.
- Stir in stock and bring to the boil, add the beans and cover with lid and transfer to oven stirring occasionally for 1.5 hours.
- Transfer casserole to the stovetop and uncover, cook on low-medium heat for 40 mins or until sauce has thickened and the meat is falling off the bone.
- Remove from heat, add the remaining lemon zest and parsley. Serve and mmmenjoy.