Lovely winter comfort food. Great tastewhen served with mashed potates and gremolata. – Recipe submittedby Jo Woolnough from Victoria, Australia.
Recipe: Jo’s Osso Buco
1 cup all-purpose flour 4 veal osso bucco 2 tablespoons extra virgin olive oil 2 yellow onions, sliced 2 cloves garlic, crushed 1 (26-ounce ) can chopped tomatoes 1 cup chicken stock or broth 2 tablespoons tomato paste 1/2 cup fresh flat-leaf parsley 1/8 teaspoon ground pepper 1/8 teaspoon salt
Season flour with salt and pepper. Tossthe veal shanks in the flour, and shake off excess.
Cook veal in 1 tablespoon oil, using alarge flameproof casserole dish or heavy-based saucepan overmedium-high heat. Cook 2 to 3 minutes on each side or until goldenbrown. Remove.
Heat the remaining oil in the casseroledish over medium heat. Add the onions and cook, stirring occasionallyfor 2 to 3 minutes or until they soften slightly. Add the garlicand cook stirring, for 30 seconds or until aromatic.
In a separate bowl combine the tomatoes,stock and tomato paste.
Return veal to the onion garlic mixture,add the tomato mixture and bring to the boil over high heat.Reduce heat to medium-low and cook covered, for 1 1/2 hours.
Stir in parsley and season with salt andpepper. Cook uncovered for another 30 minutes or until the vealis tender and the sauce reduces and thickens slightly.
Makes 4 servings.
Recipe is the property of Nestl ®and Meals.com, used with permission.
Osteria D' Assisi "Lamb Osso Bucco"If the Jo’s Osso Buco recipe was useful and interesting, you can share it with your friends or leave a comment.