Commonly known as Osso Buco in Italy, this dish uses veal on the bone. This allows it to remain nice and tender while stewing with a rich sauce and combination of vegetables. Within 20 minutes you should be ready to set to stew and allow you to go on with other things.
- 6 veal shanks – dusted in flour
- 1/4 cup plain unbleached white flour
- 1 onion – peeled, rinsed, diced finely
- 1 garlic – peeled, rinsed, crushed
- 3 carrots – peeled, rinsed, diced
- 3 potatoes – peeled, rinsed, diced
- 3 celery sticks – stringed, washed, diced
- 1/4 cup parsley – washed, sliced finely
- 3 – 400g / 14oz tins tomatoes – pureed
- 4 tablespoons olive oil – for meat
- 2 tablespoons olive oil – for vegetables
- 1/4 cup red wine
- 1 teaspoon dry basil
- Prepare meat, vegetables, parsley and puree tomatoes in a food processor or blender.
- In a large frying pan heat oil on medium heat add veal shanks and cook each side for 3 minutes. Remove and place on a plate, set aside.
- In large frying pan on medium heat add oil, onion and crushed garlic cook for 2 minutes, stirring frequently.
- Add carrot, potatoes and celery cook for 2 minutes, stirring occasionally.
- Add wine and allow to reduce for 1 minute.
- Add veal shanks and place potatoes around meat.
- Add tomato puree and basil, bring to the boil on high heat.
- Reduce to low and simmer covered for 30 minutes, then turn shanks.
- Cook another 25 minutes, add parsley in last five minutes. Save some parsley for garnishing if serving individually. Serve.