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Veal Osso Bucco Recipe
Serves 6 | Prep 10 mins | Cook 2 hrs 25 mins | Cost per serve $8.10
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| Veal Osso Bucco |
Veal Osso Bucco Ingredients
- 6 large pieces (about 1.6kg) veal shank
- ¹⁄³ cup plain flour
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 3 celery stalks, finely chopped
- 2 carrots, finely chopped
- ½ cup dry white wine
- 2 tablespoons no-added-salt tomato paste
- 2 x 400g cans no-added-salt chopped tomatoes
- 1 cup reduced-salt beef stock
- 3 fresh thyme sprigs
- 1 cup instant polenta
- ¹⁄³ cup grated parmesan
- 500g green beans
- 150g baby spinach leaves, to serve
Veal Osso Bucco Preparation
- Place veal and flour in a large mixing bowl, tossing to coat. Heat oil in a large flameproof casserole dish with fitted lid over medium-high heat. Shaking off excess flour, add veal to dish and cook for 2–3 minutes or until browned on both sides. Transfer veal to a plate and set aside.
- Add garlic, celery and carrots to same dish and cook, stirring, for 4–5 minutes or until celery and carrots are softened. Add wine and bring to the boil. Add tomato paste, tomatoes, stock and thyme, stirring to combine. Bring mixture to the boil.
- Reduce heat to low, return veal to dish, cover with lid and simmer for 1½ hours. Remove lid and simmer for a further 30 minutes or until veal starts alling off the bone.
- Transfer veal to plate again and cover with foil to keep warm. Bring osso bucco sauce to the boil and boil for 8–10 minutes or until sauce thickens slightly.
- Meanwhile, bring 3 cups water to the boil in a medium saucepan. Add polenta in a thin stream, whisking until smooth. Reduce heat to low and cook, stirring, for 5 minutes or until thick and hot. Stir in parmesan. Cook beans in a saucepan of boiling water for 2 minutes. Drain and set aside.
- Divide polenta among six serving plates. Top with veal osso bucco and serve with green beans and baby spinach leaves.
