This Veal Osso Bucco was on Masterchef last Friday night - Gary cooked it during the masterclass, and I thought it might be perfect for us and the occasion. I actually hadn't cooked Osso Bucco before - nor was I familiar with the flavour of the dish, but it looked so good on TV that I sure it would be great... It was fantastic!
I pulled it out of the oven when we arrived home and served it with crunchy bread. If I was feeding more people under different circumstances I would probably add some side dishes - a salad (maybe a rocket and parmesan), green beans and maybe also some mashed potato.
I only used 1kg of veal pieces which was spot on for 4 people, though we didn't have any leftovers...
1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces)
1 cup plain flour
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
Zest of 1 lemon
400g tin crushed tomato
2 cups veal stock
100g dried cannellini beans, soaked overnight
To finish
Freshly cracked white pepper and sea salt
½ bunch parsley leaves, roughly chopped
Zest of 1 lemon
1 loaf crusty bread, thickly sliced
Preheat oven to 180⁰C.
Season meat with salt and white pepper and toss in flout to coat, shaking off excess.
Heat oil in a frying pan, add meat and panfry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook10 minutes.
Add tomato paste and cook for 1-2 minutes and deglaze with wine.
Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.
Remove lid, cook for 45 minutes until sauce has thickened.
Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
Serve with crusty bread.
http://www.masterchef.com.au/veal-osso-bucco-with-cannellini-beans.htm
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| Straight out of the oven, before parsley and lemon zest were added |
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| Yum! |
