Osso Bucco

INGREDIENTS:

4 veal shanks or knuckles (750g)
(my butcher offered Osso Bucco pieces)

30gbutter                                                                           

2 carrots

2 large onions                                                                      

3 sticks celery

2 cloves garlic                                                                            

Flour

Olive oil

800g canned tomatoes

½ cup dry red wine

400ml Beef stock

Thyme

Basil

sage

Salt and pepper

METHOD

Pre-heat oven to 170 degrees

Dice onion, carrot and celery and combine in a large casserole dish with minced garlic, butter and olive oil

Add the thyme, basil, sage, salt and pepper and fry until onions are golden brown

If you are a multi-tasker, then while this is happening....

Gently press the osso bucco onto the seasoned flour on both side and dust off remaining flour

Lightly fry both sides of the osso bucco to seal the meat then place on the fryed veg

With the meat pan, get rid of the excess oil, then pour in tomatoes, red wine, beef stock and a bit of flour to thicken.

Bring to the boil, then pour over the meat and veg

Place in the oven with the lid on and cook for 3 hours (the longer you cook it the more tender it will be J )

Sophie Review:The meat was very tender and the sauce was rich and tomatoey. Just beautiful I used gluten free plain flour to press the meat with and halfway through the cooking process sprinkled a bit of flour in to thicken the sauce.

Rachel's Review: Very good job, cooked perfectly and the meat was very tender. well done