Osso buco
The Australian Women’s Weekly Slow Cooked
Serving size: Serves 6
Cuisine type: ItalianCooking time: More than 2 hours
Course: Main
Osso bucco can be made a day or two ahead; keep, covered, in the refrigerator.
INGREDIENTS
6 large pieces veal osso buco (1.8kg)
½ cup (75g) plain flour
40g butter
2 tablespoons olive oil
3 stalks celery (450g), trimmed, chopped coarsely
6 drained anchovy fillets, chopped coarsely
¾ cup (180ml) dry white wine
2 x 400g cans diced tomatoes
½ cup (125ml) chicken stock
5 cloves garlic, crushed
3 bay leaves
10 fresh thyme sprigs
gremolata
½ cup finely chopped fresh flat-leaf parsley
2 cloves garlic, chopped finely
1 teaspoon finely grated lemon rind
METHOD
Preheat oven to 160°C/140°C fan forced.
Coat veal in flour, shake off any excess. Heat butter and oil in large frying pan on stove top; cook veal, in batches, until browned both sides. Transfer veal to large ovenproof dish.
Cook celery and anchovy in same heated pan, stirring, until celery softens. Add wine; bring to the boil. Stir in undrained tomatoes, stock, garlic, bay leaves and thyme; return to the boil.
Pour tomato mixture over veal; cover. Transfer dish to oven; cook about 1½ hours or until veal starts to fall from the bone.
Make gremolata.
Serve osso buco sprinkled with gremolata. Serve with cheesy polenta, if you like.
Gremolata
Combine ingredients in small bowl.
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