Skip to content

Stay Informed

Osso Bucco

Osso Bucco

Recipe adapted from Donna Hay Magazine (Issue 40)

Serves 6

Ingredients:

  • ¼ cup olive oil
  • 2 brown onions, sliced thickly
  • 4 cloves garlic (or 3 large)
  • 6 x 200g osso bucco (veal shin)
  • ¾ cup dry red wine
  • 1 cup beef stock
  • 2 x 400g cans chopped tomatoes
  • 1 cup water
  • 4 bay leaves
  • 2 sprigs fresh rosemary
  • Sea salt and black pepper
  • 1 x 400g can cannellini beans, rinsed and drained

Method:

  • Preheat the oven to 180°C (355°F). Heat 1 tablespoon of olive oil in a large metal baking dish over medium heat. Add the onion and garlic and cook for 8-10 minutes or until golden. Remove from the pan.
  • Add the remaining oil and increase the heat. Cook veal for 3-4 minutes each side until well browned. Watch out because it may stick.
  • Add the onion and garlic back to the pan and gradually add the wine, scraping the bottom of the pan. Cook 1-2 minutes or until reduced by half.
  • Add stock, tomatoes, water, bay leaves, rosemary, salt and pepper and stir to combine. Cover with foil and cook in the oven for 1 ½ hours.
  • Carefully remove from the oven, add the beans and stir. Place back in the oven for 15-30 minutes, or until veal is tender. Serve with mashed potatoes, polenta or risotto if desired.

many thanks to Lisa from Spicy Icecream

Share on facebook
Share on twitter
Share on whatsapp
Share on telegram
Share on email