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Osso Buco

Ingredients

  • 1?3 cup (50 g) plain flour
  • 1?4 teaspoon salt
  • 1?4 teaspoon pepper
  • 3 kg veal shanks, cut into 5-cm-thick slices
  • 1?3 cup (80 ml) canola oil
  • 1 medium onion, chopped
  • 1 small carrot, chopped
  • 1 celery stick, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 410 g can diced tomatoes, undrained
  • 1 3/4 cups (435 ml) chicken broth
  • 1?2 teaspoon dried basil
  • 1?2 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon minced fresh parsley, to garnish
  • 1 tablespoon grated lemon peel, to garnish

Preparation

  1. In a large resealable plastic bag, combine the flour, salt and pepper.
  2. Add the veal, a few pieces at a time, and shake to coat. In an oven-proof Dutch oven, brown meat in oil in batches on all sides, then drain.
  3. In a large frying pan, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add the tomatoes, broth, basil, thyme and bay leaves.
  4. Cover and bake at 160°C for 2 to 2 1/4 hours or until the meat and vegetables are tender. Remove and discard the bay leaves. Just before serving, combine the parsley and lemon peel, and sprinkle over the veal.

Serves 10
Preparation: 35 minutes
Cooking: 2–2 1/4 hours

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