Osso Buco

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

Ingredients

  • 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

Method:

  1. Place beans in large bowl and pro over 250ml cold water. Stand overnight. Drain.
  2. 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.
  3. Place casserole dish over high heat and fry the onion, garlic, carrot, celery and parsley stalks for around 7 minutes or until just soft.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from heat, add the remaining lemon zest and parsley. Serve and mmmenjoy.

top left: sealed osso buco. top right: frying the onions, bottom left: frying vegetables, bottom right: just before stock is added

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