Easy, Tasty Veal Osso Bucco |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Everyone has their own variation of this wonderful dish. Mine cuts out some of the effort and ingredients - but none of the flavour! I usually substitute the olive oil for oil spray. Bouquet garni is made by tying the thyme, bay leaf and parsley together (I usually just use an elastic band). I often serve this with gnocchi - but works well with mash, polenta, risotto or even pasta noodles. Enjoy Ingredients:
4 veal shanks, 'osso bucco' cut |
2 tablespoons plain flour |
1 tablespoon olive oil |
1 onion, diced |
1 garlic clove, finely sliced |
1/2 cup chicken stock |
1/2 cup white wine |
6 tomatoes, chopped |
2 sprigs fresh thyme |
1 bay leaf |
1 sprig fresh parsley |
salt, to taste |
pepper, to taste |
Directions:
1. Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
2. Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
3. If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
4. Add the stock and wine to the pan. Cook until bubbling.
5. Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description above).
6. Add salt and pepper to taste.
7. Reduce heat and cook for an hour or until meat is falling off the bones.
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