Osso Bucco Recipe (VIDEO)

A delicious veal recipe, this easy osso bucco recipe can be frozen or leftover meat shredded back into sauce to make ragu.

Dust veal in flour. Heat oil in a large casserole pan over high heat, cook veal in batches to brown all over. Add half the butter to same pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is soft. Add garlic, thyme and lemon rind, cook stirring for 1 minute. Increase heat to high and add the wine. Bring to the boil, scraping any bits from the base of pan. Return veal to the pan, and pour over the stock and tomatoes. Bring to a simmer, reduce heat to low. Cook, partially covered for 2-2½ hours or until meat is falling off the bone. Stir in remaining butter and season to taste. Meanwhile, make the gremolata by combining lemon rind, garlic and parsley in a bowl. Serve osso bucco scattered with gremolata.

Prep mins: 15
Cook mins: 2 hours & 45 mins
Servings: 4

Ingredients
1/3 cup Homebrand plain flour
6 pieces Australian veal osso bucco
2 tablespoons Woolworths Select Spanish classic olive oil
40g Woolworths Select butter, chopped
1 onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
1 garlic clove, bruised
3 sprigs of fresh thyme
1 strip of peeled lemon rind
1½ cups dry white wine
1½ cups Woolworths Select salt-reduced chicken stock
400g can Woolworths Select Australian diced tomatoes
Gremolata
1 tablespoon finely grated lemon rind
1 small garlic clove, very finely chopped
¼ cup finely chopped fresh continental parsley

Directions:
1. Place flour on a plate and dust the veal all over. Heat oil in a large casserole pan over high heat, add the veal, in batches, and brown well on both sides until golden and crusted. Set aside on a plate. Reduce heat.
2. Add half the butter to same pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is soft. Add garlic, thyme and lemon rind, cook stirring for 1 minute. Increase heat to high and add the wine. Bring to the boil, scraping any bits from the base of pan.
3. Return veal to the pan, and pour over the stock and tomatoes. Bring to a simmer, reduce heat to low. Cook, partially covered for 2-2½ hours or until meat is falling off the bone. Stir in remaining butter and season to taste.
4. Meanwhile, make the gremolata by combining lemon rind, garlic and parsley in a bowl.
5. Serve osso bucco scattered with gremolata.

Tip1: Serve osso bucco with wet polenta, mashed potato or rice.
Tip2: Make a double batch and freeze one.
Tip3: Any left over osso bucco can be shredded back into remaining sauce and served over pasta as a ragu.

Tools you may need:
• Large casserole pan