So hard to photo the deliciousness haha! It's meat, thats slow cooked in an incredible wine/tomato sauce with veggies and spices. SO GOOD! It's the BEST with some buttery mash potato....but you didn't hear that from me 😂 😜 Or also amazing with some rice! The meat is sooooo soft, it basically falls off the bone!
1.2 kg of osso bucco
1 tbsp of freshly ground pepper
1 tbsp of sea salt
1 tbsp of dried oregano
1/2 cup of plain flour
1/4 cup olive oil
2 carrots, finely chopped
2 brown onions, finely chopped 3 celery sticks, finely chopped
3 cloves of garlic, crushed 1 small chopped chilli
1 bay leaf
2 tbs of tomato paste
1/4 cup of white wine
1 400g can of chopped organic tomatoes (or 4 very ripe fresh tomatoes)
2L beef stock
parsley and lemon zest for serving
- Pre-heat oven to 180 degrees celsius.
- Season osso bucco with salt, pepper and oregano.
- Coat the meat in flour and set aside.
- Heat oil in a large pan (i’ve used a bessemer baking dish) and fry each piece of meat until lightly brown on both sides. Remove and set aside.
- Splash and small amount of olive oil into the pot and add carrots, onions, celery, garlic and bay leaf to the pan and leave to simmer for 10 minutes or until soft (we want them to just be cooked, don’t brown them!)
- Add tomato paste and cook for a further 1 minute.
- Pour white wine in and reduce heat for 5 minutes, or until the wine has evaporated. Add chopped tomatoes and cook for a further 5 minutes.
- Add in stock and bring to boil. **if you are not using a deep roasting dish, now is the time to swap to a deeper pan!
- Place the meat back into this dish and cover with the sauce.
- Season with a small sprinkle of sea salt. Cover with alfoil or a lid and cook in the oven for 3 hours on 160 degrees.
- Check back after 45 minutes and add more stock or water if needed.
Tip: Once cooked, if sauce if too runny, carefully take out the veal and place on a serving place. put dish back onto the stove and reduce. Serve on a bed of rice or mash potato!