Skip to content

Osso Bucco

Mains

Ingredients

  • 1 veal or beef shank
  • ¼ cup all-purpose flour
  • 3 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • ½ cup dry white or red wine
  • ½ cup beef stock
  • 400g chopped tomatoes
  • salt and pepper to taste

Method

  1. Dust the veal shanks lightly with flour.
  2. Dust the veal lightly in flour and heat a large skillet over medium to medium-high heat. Add the veal, and cook until well browned on the outside. Remove to a bowl, and keep warm.
  3. Add thecrushed garlic and onion to the skillet; cook and stir until onion is tender.
  4. Add the carrot, cook until starting soften and add the veal back in. Add the tomatoes, beef stock and wine, season with salt and pepper and simmer for 10 minutes.
  5. Cover, and simmer over low heat for 2-2½ hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.