Osso Bucco

Name: Osso Bucco
Ingredients: 2 tbsp olive oil; 1 tbsp butter; 2 1/4 lbs veal shin (osso bucco); 1 cup all-purpose flour, seasoned with salt and pepper; 2 None carrots, finely chopped; 2 None celery stalks, finely chopped; 1 None onion, finely chopped; 2 cloves garlic, minced; 4 sprigs thyme; 1 None bay leaf; 1/2 cup white wine or dry vermouth; 14 oz can diced tomatoes; 1/2 cup beef stock; None None Mashed potatoes, to serve

14 ingredients

3 steps

Ingredients

2 tbsp olive oil
1 tbsp butter
2 1/4 lbs veal shin (osso bucco)
1 cup all-purpose flour, seasoned with salt and pepper
2 None carrots, finely chopped
2 None celery stalks, finely chopped
1 None onion, finely chopped
2 cloves garlic, minced
4 sprigs thyme
1 None bay leaf
1/2 cup white wine or dry vermouth
14 oz can diced tomatoes
1/2 cup beef stock
None None Mashed potatoes, to serve

Directions

1

In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
2

Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
3

Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.