slow cook
Veal Osso Bucco
recipe by
Peter Clarke // Vintners Bar & Grill
Ingredients
- 100 ml Olive oil
- 10 Pieces sliced veal knuckle
- 100 g diced carrot
- 100 g diced onion
- 100 g diced celery
- 4 cloves garlic crushed
- 1 x 400 g tin whole peeled tomatoes
- 250 ml white wine
- 250 ml veal stock
- 2 bay leaves
- Zest 1/2 lemon + juice
- Chopped parsley
- Flour for dusting
- Salt & Pepper
Method
- Dust veal lightly in flour & season, heat a pan & add ½ the oil, brown veal & set aside.
- Add rest of oil & add vegetables, brown slightly, add white wine & reduce by half.
- Add rest of ingredients & bring to boil.
- Place veal in a braising dish & pour sauce over, place in oven at 170 oc with a lid & cook for 1- 1& 1/2 hours till soft.
- Remove veal, strain solids out, pour sauce over the veal, serve with mash or polenta.
