- Prep:
- 15 min
- Cook:
- 2 hour 15 min
- Serves:
- 4
Ingredients
- 12 pieces veal osso bucco (2.5kg)
- 1/3 cup (50g) plain flour
- 1/4 cup (60ml) 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 (250ml) dry red wine
- 1 cup (250ml) chicken stock
- 400g can crushed tomato
- 2 tbsp Queen Vanilla Bean Paste
- 2 fresh bay leaves
- 2 sprigs fresh rosemary
Gremolata
- 2 tbs finely grated lemon rind
- 1/2 cup finely chopped fresh parsley
- 2 cloves garlic, finely chopped
Method
-
Step 1
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.
-
Step 2
Remove veal from casserole dish. Melt butter in same dish and cook onion, garlic, celery and carrot, stirring, until vegetables soften.
-
Step 3
Stir in tomato, tomato paste, wine, stock, undrained crushed tomato, Queen Vanilla Bean Paste and herbs.
-
Step 4
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.
-
Step 5
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.
-
Step 6
Combine gremolata ingredients in a small bowl. Set aside until ready to serve.
-
Step 7
Divide veal among serving plates and top with sauce. Sprinkle with gremolata and serve with mashed potato or soft polenta if desired.
