Braised Osso Bucco
Classic veal dish takes time to cook and prepare but worth the effort
- 4 lean osso bucco
- Salt and freshly milled black pepper
- 50g/2oz plain flour
- 10ml/2tsp ground paprika
- Small bunch fresh thyme leaves
- 45ml/3tbsp 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/½pint 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 30ml/2tbsp 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/3pint 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.