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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 3 |
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This version of Osso Bucco is a simple yet delicious version of a well-known classic, perfect for those cool winter nights. Ingredients:
2 veal shanks (osso bucco) |
1 onion (diced) |
2 -3 stalks celery (sliced) |
1 carrot (diced) |
4 -5 mushrooms (peeled and sliced) |
1 tomato (diced) |
4 slices pancetta (roughly chopped) |
2 teaspoons plain flour |
3 -4 teaspoons plain flour (for dredging) |
salt and pepper |
1 teaspoon sage |
1 sprig fresh rosemary |
2 bay leaves |
1/4 cup red wine (use a good wine which you can then drink with dinner) |
2 cups beef stock |
3 teaspoons butter |
Directions:
1. Deglaze your Dutch Oven with the wine and pre-heat the oven to 180°C.
2. Salt and pepper both sides of your Osso Bucco with Salt and pepper and dredge it with Flour.
3. Heat the butter in a pan on high until it becomes frothy, then fry each side of the meat for around 3 minutes, until both sides are brown and have a golden crust. Set the meat aside in the Dutch oven to rest.
4. In the same pan on a medium heat sauté the pancetta, onion, celery and carrot for a few minutes until the onion becomes clear and then add the mushrooms and the chopped sage and rosemary stirring for a couple more minutes (till the mushrooms brown a little).
5. Add 2 Tablespoons of flour to the mix and stir through.
6. Pour in the beef stock and bring to boil before adding the tomato paste and the chopped tomato, and transfer the entire contents of the pan into the dutch oven, and place that in the oven for 1 1/2 to 2 hours.
7. Serve the Osso Bucco with mashed potatoes and bread for dipping if you're feeling indulgent!
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