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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Ouso Buco (veal shin) casserole served over fluffy couscous. From Recipes+ May 2009 Ingredients:
2 carrots, medium, finely chopped |
2 celery ribs, finely chopped |
1 brown onion, large, finely chopped |
cooking spray |
2 garlic cloves, crushed |
8 veal bones, osso buco |
1/2 cup plain flour |
1/3 cup tomato paste |
800 g canned tomatoes, diced |
2 cups beef stock |
2 bay leaves |
3 cups couscous, prepared, strips of lemon zest and oregano leaves to serve |
Directions:
1. Preheat oven to 200 degrees C / 180 degrees C fan forced.
2. Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
3. Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
4. Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
5. Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
6. Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
7. Serve at once.
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