- 2hrs 15mins
- 12 pieces veal osso bucco (2.5kg)
- 1/3 cup plain flour
- 1/4 cup oilve oil
- 40g butter
- 1 large brown onion, coarsley chopped
- 3 cloves garlic, chopped
- 2 celery stalks, chopped
- 2 large carrots chopped
- 4 vine ripened tomatoes, chopped
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 cup chicken stock
- 400g can crushed tomato
- 2 tbsp Queen Vanilla Bean Paste
- 2 fresh bay leaves
- 2 sprigs fresh rosemary
- 2 tbs finely grated lemon rind
- 1/2 cup finely chopped fresh parsley
- 2 cloves garlic, finely chopped
In a large bowl, combine veal and flour until well coated. Shake away excess flour and set aside. Heat oil in a large casserole dish and cook veal in batches, until well browned.
Remove veal from casserole dish. Melt butter in same dish and cook onion, garlic, celery and carrot, stirring, until vegetables soften.
Stir in tomato, tomato paste, wine, stock, undrained crushed tomato, Queen Vanilla Bean Paste and herbs.
Return veal to casserole dish, placing pieces tightly together in a single layer; bring to the boil. Cover, reduce heat, simmer 1 3/4 hours. Uncover, cook 30 minutes.
When tender and cooked, remove veal from dish, cover to keep warm. Bring remining liquid in dish to the boil and boil, uncovered until sauce thickens slightly.
Combine gremolata ingredients in a small bowl. Set aside until ready to serve.
Divide veal among serving plates and top with sauce. Sprinkle with gremolata and serve with mashed potato or soft polenta if desired.