Osso Bucco
It’s a Tuesday – the wrong night to be cooking a meal that takes almost three hours… but I’m feeding the homeless with cheap cuts and I’m making comfort food.
Best of luck with house hunting this week Lex!
Lex says “best served with Lambrusco… “
Serves: 4
Prep: 20 min
Cook time: 2 hrs 30 min
Ingredients:
8 or so inch thick cuts of veal shin steaks (900 or so grams)
2 tablespoons of flour
1 carrot died
1 onion diced
2 celery sticks diced
2 colves of garlic finely chopped
1 bay leaf
20 or so sprigs of fresh thyme
½ cup of red wine
250ml of beef stock
400g can of diced tomatoes
Olive oil
Gremolata
A big handful of fresh parsley finely chopped
Zest of one lemon
1 large garlic clove finely chopped.
1. Preheat the oven to 200 degrees
2. Lightly coat the veal with flour by rolling it around on a flour covered plate before browning off in a frying pan. Once sealed on both sides place the shanks in an oven proof dish.
3. Using the same pan sauté the carrot, onion and celery until soft. During this time add the thyme and bay leaf.
4. Add red wine, stock and tomatoes to the frying pan and bring to a simmer before pouring over the veal to cover.
5. Place the veal in the oven and braise for two hours until it falls apart
6. During this time prepare the gremolata by combining the parsley, garlic and lemon zest.
7. Serve the veal with the gremolata sprinkled on top.