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Lovely winter comfort food. Great taste
when served with mashed potates and gremolata. - Recipe submitted
by Jo Woolnough from Victoria, Australia.
Jo's Osso Buco
- 1 cup all-purpose flour
4 veal osso bucco
2 tablespoons extra virgin olive oil
2 yellow onions, sliced
2 cloves garlic, crushed
1 (26-ounce ) can chopped tomatoes
1 cup chicken stock or broth
2 tablespoons tomato paste
1/2 cup fresh flat-leaf parsley
1/8 teaspoon ground pepper
1/8 teaspoon salt
- Season flour with salt and pepper. Toss
the veal shanks in the flour, and shake off excess.
- Cook veal in 1 tablespoon oil, using a
large flameproof casserole dish or heavy-based saucepan over
medium-high heat. Cook 2 to 3 minutes on each side or until golden
- Heat the remaining oil in the casserole
dish over medium heat. Add the onions and cook, stirring occasionally
for 2 to 3 minutes or until they soften slightly. Add the garlic
and cook stirring, for 30 seconds or until aromatic.
- In a separate bowl combine the tomatoes,
stock and tomato paste.
- Return veal to the onion garlic mixture,
add the tomato mixture and bring to the boil over high heat.
Reduce heat to medium-low and cook covered, for 1 1/2 hours.
- Stir in parsley and season with salt and
pepper. Cook uncovered for another 30 minutes or until the veal
is tender and the sauce reduces and thickens slightly.
Makes 4 servings.
Recipe is the property of Nestlé®
and Meals.com, used with permission.
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