Osso Buco

Name: Osso Buco
Ingredients: 2 medium carrots finely chopped; 2 stalks celery finely chopped; 1 onion large, finely chopped; 2 cloves garlic minced; 8 veal shanks; 1/2 cup all purpose flour; 1/3 cup tomato puree; 27 ounces chopped tomatoes; 2 cups beef stock; 2 bay leaves; 1 pound couscous cooked, to serve; lemon zest for garnish; fresh oregano leaves for garnish

13 ingredients

4 steps

Ingredients

2 medium carrots finely chopped
2 stalks celery finely chopped
1 onion large, finely chopped
2 cloves garlic minced
8 veal shanks
1/2 cup all purpose flour
1/3 cup tomato puree
27 ounces chopped tomatoes
2 cups beef stock
2 bay leaves
1 pound couscous cooked, to serve
lemon zest for garnish
fresh oregano leaves for garnish

Directions

1

Preheat oven to 400°F. Lightly coat carrots, celery and onion with oil. Heat a large frying pan over medium heat, add vegetables and garlic. Cook for 4-5 mins then transfer to a large baking dish.
2

Toss veal in flour then cook, in batches, until browned. Transfer to baking dish.
3

Whisk together tomato puree, tomatoes, stock and bay leaves. Pour over veal and vegetables in baking dish. Bake, covered, for 1 hour 30 mins, or until tender. Season.
4

Distribute couscous between shallow serving bowls. Top with osso buco. Garnish with lemon zest and oregano. Serve at once.