Name: Osso bucco
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4-6 veal shank; 2 Tbs fresh chillies 573; 1/2 cup flour seasoned; 2 Tbs butter; 1 onion chopped; 2 garlic cloves, chopped; 2 carrots chopped; 3 celery stalks chopped; 2x400 g tinned tomatoes whole; 2 bay leaves; 3 cup stock beef; 2 cloves garlic cloves, finely chopped; 15 g fresh Italian parsley chopped; lemon zest and juice

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Ingredients (14)

4-6	veal — shank
2 Tbs	fresh chillies — 573
1/2 cup	flour — seasoned
2 Tbs	butter
1	onion — chopped
2	garlic — cloves, chopped
2	carrots — chopped
3	celery stalks — chopped
2x400 g	tinned tomatoes — whole
2	bay leaves
3 cup	stock — beef

gremolata:

2 cloves	garlic — cloves, finely chopped
15 g	fresh Italian parsley — chopped
	lemon — zest and juice

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Method:

Heat the oil in a deep, heavy-based pot. Coat the veal shanks with seasoned flour and brown well on both sides. Remove and drain on paper towel.

Heat the butter in the pot, add the onion, garlic, carrots and celery and sauté until golden. Return meat to pot.

Add tinned tomatoes, bay leaves and beef stock, bring to a simmer and cook on stove top for 1½ hours until the sauce has thickened.

To make the gremolata, mix together the garlic, parsley and lemon.

To serve:
Serve osso buco on soft polenta, topped with gremolata.

Text and image:Fairlady

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