Tomato Osso Bucco
Serves : 3 (3 fit in an average fry pan)
Preparation Time: 30 minutes
Cooking Time: 2.5 hours for perfection
1 Bouquet garni which is made by bundling herbs together. I used fresh parsley (italian), thyme, celery leaves and bay leaf. Twine together with the thyme or parsley ends.
3 pieces of the Veal shank from the butcher cut into 1 1/2 thick pieces
1 cup of plain all purpose flour in a bowl seasoned with salt and pepper (OR for Gluten free use gluten free flour)
60ml olive oil
50grams of butter
1 garlic clove whole or 1 teaspoon crushed
1 small carrot chopped finely
1 large onion chopped finely
1/2 celery stalk chopped finely
1 1/2 cups of home style chicken stock (see my blog recipe)
1 cup of dry white wine
800ml chopped tomatoes or passata
1 cup of chopped mushrooms if you like?
Prepare your Bouquet garni first which is very important as it adds the flavour to this dish.
Place each piece of veal carefully one at a time into the flour to dust. Heat your oil in a heavy frypan with the butter and garlic and in single layers place the veal and cook until browned on both sides (approx 15 minutes). Discard the garlic after this (unless you use crushed then its ok). Set the veal pieces aside in a large cast iron baker.
Using the same frypan (with the juices of the meat) add your carrot then add celery and onion and cook without browning until it is going soft. Increase the heat and add the wine cooking for approx 5 minutes. Then you can add your stock with the tomatoes and bouquet garni on top. Season with some salt and pepper.
Pour the sauce into the baker with the meat. Add mushrooms into sauce if desired. Cover baker with a little foil and place in your oven for approx 2 hours at 180 degrees (i prefer this method instead of on the stovetop) .
The meat should be tender after this time. Check every 30 mins the sauce is halfway up the baker. Test meat is ready by poking it with a fork to see if it melts into it.
Best served with my cheesy polenta!
http://deliciouscookingwithmandy.blogspot.com.au/2012/04/baked-polenta-with-three-cheeses.html
3 pieces of the Veal shank from the butcher cut into 1 1/2 thick pieces
1 cup of plain all purpose flour in a bowl seasoned with salt and pepper (OR for Gluten free use gluten free flour)
60ml olive oil
50grams of butter
1 garlic clove whole or 1 teaspoon crushed
1 small carrot chopped finely
1 large onion chopped finely
1/2 celery stalk chopped finely
1 1/2 cups of home style chicken stock (see my blog recipe)
1 cup of dry white wine
800ml chopped tomatoes or passata
1 cup of chopped mushrooms if you like?
Prepare your Bouquet garni first which is very important as it adds the flavour to this dish.
Place each piece of veal carefully one at a time into the flour to dust. Heat your oil in a heavy frypan with the butter and garlic and in single layers place the veal and cook until browned on both sides (approx 15 minutes). Discard the garlic after this (unless you use crushed then its ok). Set the veal pieces aside in a large cast iron baker.
Using the same frypan (with the juices of the meat) add your carrot then add celery and onion and cook without browning until it is going soft. Increase the heat and add the wine cooking for approx 5 minutes. Then you can add your stock with the tomatoes and bouquet garni on top. Season with some salt and pepper.
Pour the sauce into the baker with the meat. Add mushrooms into sauce if desired. Cover baker with a little foil and place in your oven for approx 2 hours at 180 degrees (i prefer this method instead of on the stovetop) .
The meat should be tender after this time. Check every 30 mins the sauce is halfway up the baker. Test meat is ready by poking it with a fork to see if it melts into it.
Best served with my cheesy polenta!
http://deliciouscookingwithmandy.blogspot.com.au/2012/04/baked-polenta-with-three-cheeses.html
