Osso Bucco
Matt
August 18, 2021
Have you ever just needed to be held? To be embraced by so much warmth and comfort it gives you butterflies and sends you weak at the knees? Well if you’ve never felt it, I’m guessing now you want to? Well make this pot of gold.
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Ingredients
Adjust Servings
| 1tbsp vegetable oil | |
| 1tbsp butter | |
| 2 onions - diced | |
| 2 carrots - diced | |
| 2 garlic cloves - crushed | |
| 1/2cup plain flour | |
| 6 veal osso bucco cuts | |
| 1cup white wine | |
| 1tin whole tomato's | |
| 1cup veggie stock | |
| 1sprig rosemary | |
| 1pinch salt and pepper |
Directions
1.
Preheat your oven to 160'c.
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2.
In an oven proof casserole pot heat over medium heat and add enough veggie oil to cover the base. Add the onion, carrot and garlic and cook until softened (approx 5-8 minutes). Remove and set aside.
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3.
Season the flour with salt and pepper and then lightly coat the veal Osso Bucco in the flour. Place your casserole dish back on medium heat, cover the base with more oil and a dash of butter if you wish. Brown the Osso Bucco for about 5 minutes each side. Do this in batches if required.
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4.
Once all the meat is browned return all to the casserole dish, throw the cooked veggies on top, turn the heat to high, and add the wine.
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5.
After about 2 minutes you want to scrape the bottom of the pan to loosen any bits that got stuck.
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6.
Add the tomatoes, stock and bring to the boil. (the meat should be covered in liquid, if not add water until this is the case).
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7.
Place the lid on and throw in the pre heated oven for about 1 1/2 to 2 hours until the meat falls apart and the sauce thickens.
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8.
When it starts to look and smell amazing, taste for seasoning and thrown in the rosemary and cook for another 5-10 minutes.
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