Osso Bucco
Osso Bucco is an Italian dish that is a speciality of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth.
Ingredients:
- 1 kg Osso Bucco (around 4 pieces)
- Few tablespoons flour (I used gluten-free)
- 1 large onion, diced
- 1 leek, white part only, sliced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, crushed
- ½ cup white wine
- 700ml passata
- 2 bay leaves
- 1 sprig rosemary (around 10cm long)
- 2 sprigs thyme
- Olive oil
- Salt and Pepper
- Juice of ½ a lemon (optional)
- Few tablespoons flat leaf parsley, chopped, to serve
Method:
1. Preheat the oven to 150 C.
2. Season the flour with salt and pepper. Coat each piece of Osso Bucco in the seasoned flour.
3. Heat a little olive oil in a heavy-based casserole dish with a lid. Brown both sides of each piece of Osso Bucco, you may need to do two at a time, set aside once done.
4. Add the onion and leek and cook, stirring for a couple of minutes until beginning to soften. Add the carrot and celery and repeat. Add the garlic and cook for a final minute or two before adding the wine and stirring again.
5. Add the passata and herbs and season with salt and pepper. Return the Osso Bucco pieces to the sauce, add the lid and place into the oven to slow cook for 3-4 hours.
6. Check it a few times over the cooking process to adjust liquid or reduce cooking time/temperature if your oven runs hot.
7. Taste and season to your liking and add the juice of ½ a lemon to cut the richness and freshen it up (optional).
8. Sprinkle with chopped parsley and serve with potato or cauliflower mash or polenta and steamed greens.
Recipe courtesy of Sandi Cooper Naturopathy