serves
4
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
4 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 branch of celery, finely chopped
about 8–12 pieces of veal osso bucco
salt and freshly ground black pepper
a little plain flour to coat the meat
120 ml dry white wine
2 tomatoes, diced
1 tbsp tomato paste
1 bay leaf
4 sprigs lemon thyme
about ¼ cup veal glaze
4 tbsp chopped parsley
2 garlic cloves, finely chopped
finely grated zest of 1 lemon
Instructions
Heat half the olive oil in a wide sauté pan. Add the onion, carrot and celery and cook, while stirring, for about 5 minutes on medium heat. Transfer the vegetables to a bowl.
Season the veal with salt and pepper and coat lightly with plain flour.
Heat the remaining oil in the pan and brown the veal pieces for about 2 minutes on each side. Add the white wine, bring to the boil and cook for 1 minute.
Add the vegetables, tomatoes, tomato paste, bay leaf, lemon thyme and veal glaze and shake the pan well. Cover the pan with foil and a lid and cook on low heat for about 50-60 minutes or until the meat is tender.
Just before serving, add the parsley, garlic and lemon zest.
Bon appétit!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
