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  • Serves 8
  • 2 hours
  • Difficulty Easy
  • 14 Ingredients

60 Comments

A good way to use a cheap cut of meat


Ingredients (serves 8)

  • 8 Pieces Veal Osso Bucco
  • 2 Tablespoons Olive Oil
  • 1 onion sliced
  • 1 carrot chopped
  • 1 stick celery chopped
  • 2 cloves garlic chopped
  • 1 cup white wine
  • 3 1/2 cups chicken stock
  • 4 sprigs thyme
  • Plain flour for dusting
  • Salt and pepper
  • 1 extra clove finely chopped garlic
  • 1/2 cup chopped flat leaf parsley
  • 1 tablespoon finely grated lemon rind

Method

  1. Put flour, salt and pepper into a plastic freezer bag, add a piece of osso bucco, shake to cover in flour, remove, add next piece and repeat until all done.
  2. Heat a large deep saucepan over high heat. Add half the oil and the veal and cook for 3 minutes each side until well browned
  3. Remove meat and add remaining oil, onion, celery, carrot and garlic and cook for 4 minutes or until browned.
  4. Return veal to pan and add wine, stock and thyme. Bring to the boil then reduce heat and cook, covered, for 1 hour 45 minutes.
  5. Combine garlic, parsley and lemon rind. Sprinkle over osso bucco

Notes

Serve with parmesan risotto, or mashed potato and veggies.

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