Osso bucco

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8 servings Prep: 20 mins, Cooking: 1 hr 30 mins
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Indulge in this jaw-droppingly comforting dish.

By Food24 November 03 2009
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Ingredients (18)

2.00 kg veal — shin, cut into 5cm pieces
30.00 ml flour — cake
60.00 ml fresh chillies — 573
5.00 ml salt and freshly ground black pepper — to taste
40.00 ml butter
4.00 onion — finely chopped
1.00 carrots — large, finely chopped
2.00 celery stalks — finely chopped
2.00 cloves garlic — cloves, crushed
125.00 ml wine — dry white
125.00 ml stock — brown
820.00 g tinned tomatoes — chopped
1.00 bunch fresh parsley — chopped
5.00 sprig fresh thyme
2.00 bay leaves
Citrus gremolata: zest of 1 lemon
1.00 orange orange — zest only
125.00 ml fresh parsley — finely chopped
2.00 garlic — cloves, crushed
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Method:

1. Make cuttings 2cm apart into the fatty
edges of the veal shin to prevent it from
curling up during the browning process.
Coat the meat with flour and shake
off the excess. Heat the oil in a heavy-based
saucepan and brown the meat
in batches until golden brown. Season
to taste with salt and freshly ground
black pepper.

2. Drain off the excess fat and heat the
butter in the same saucepan. Sweat the
onion, carrot and celery over a low heat
until soft. Add the garlic and stir-fry for
another minute or two. Add the wine
and stock and scrape the bottom of the
saucepan to loosen the brown bits.

3. Add the meat to the ingredients in the
saucepan and stir until the meat and
vegetables are evenly distributed. Add
the tomatoes, parsley, thyme sprigs and
bay leaves. Bring to the boil, reduce the
heat and cover with the lid. Allow the
mixture to simmer for about 1½ hours
over a low heat, or place in a preheated
oven (180°C) for the same period
of time.

4. Prepare the gremolata: Mix the citrus
zest, parsley and garlic and sprinkle this
over the osso bucco just before serving
with buttered pasta shells, cooked rice, soft
polenta or risotto flavoured with saffron. In
Italy, osso bucco is served with risotto.



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