Braised Osso Bucco
This classic veal dish takes time to cook and prepare but is worth the effort.
- 4 lean osso bucco
- 50g plain flour
- 2 teaspoons ground paprika
- Small bunch fresh thyme leaves
- 3 tablespoons sunflower oil
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped or crushed
- 2 medium carrots, peeled and diced
- 300ml dry white wine
- 1 x 400g can chopped tomatoes
- 2 fresh bay leaves
- Grated strips of fresh orange and lemon zest
- Freshly chopped flat-leaf parsley, to garnish, optional
- In a large plastic food bag mix together the seasoning, flour, paprika and thyme leaves.
- Heat the 2 tablespoons oil in a large non-stick frying pan, place the veal in the bag with the seasoned flour, shake well and cook in the pan for 3-4 minutes until brown. Transfer to a large 1.7L heatproof casserole dish.
- Heat the remaining oil in the same frying pan and cook the onion, garlic and carrots for 3-4 minutes until soft, stirring occasionally. Transfer to the casserole dish.
- Add the wine, tomatoes, water, bay leaves and the citrus zest to the casserole dish. Season, if required, bring to the boil, reduce the heat, cover and simmer on the hob for 1½-2 hours until the veal is tender.
- Garnish with the parsley, if used and serve with cheesy mash and seasonal vegetables.