Osso Buco



When winter has arrived, the weather is cold and you want something hearty and comforting, try this authentic Osso Buco. This is one of our more involved recipes however well worth the effort.

Ingredients
4 veal shanks or knuckles, approx. 750 g each, cut into 6 cm pieces, or 4-6 osso buco's
90g butter
2 carrots, peeled and chopped
3 sticks celery, finely chopped
2 cloves garlic, crushed
salt and black pepper
olive oil
¼ cup dry red wine
1.5-2 cups rich beef stock
1 teaspoon thyme
1 bay leaf
1 teaspoon grated lemon rind
3 tablespoons chopped parsley
2 large onions, chopped finely
flour
2 x 400g cans whole tomatoes
1 teaspoon basil
2.5 cm strip lemon rind

Instructions
Heat 30g of the butter in a pan.
Add the carrots, onions, celery and one crushed garlic clove.
Cook gently until onions are golden brown.
Remove from the heat and transfer vegetables to a large, ovenproof dish.
Coat the meat with seasoned flour.
Heat the remaining butter and oil in a large frying pan, and brown the meat on all sides. Place the meat on top of the vegetables.
Push the tomatoes through a sieve.
Drain the fat from the pan in which the meat was cooked.
Add the wine, beef stock, tomatoes and tomato juice, herbs and the strip of lemon rind. Bring to boil and season with salt and pepper.
Pour the sauce over the meat and cover the ovenproof dish.
Bake in a moderate oven for 1.5 hours or until the meat is very tender.
Sprinkle with Gremolada, which is made by combining the remaining crushed garlic, chopped parsley and grated lemon rind .

Compliments of your friendly Independent Butcher shop