Method
1. Coat Osso Buco in Flour, shake off any excess.
2. Heat Oil in large deep saucepan, cook meat in batches, until browned all over. 3. Remove meat from pan and set aside.
4. Melt Butter in same pan, cook Onion, Garlic, Celery and Carrot, stirring until vegetables are just soft.
5. Stir in fresh Tomatoes, Paste, Wine, Stock, undrained Tomatoes and Thyme.
6. Return meat to pan, fitting pieces upright and tightly together in a single layer.
7. Bring to boil and then reduce heat and simmer, covered for 1 3/4 hours.
8. Stir in Semi Dried Tomatoes and simmer uncovered for about 30 minutes or until meat is tender.
9. Remove meat from the pan and cover to keep warm.
10. Bring sauce to boil, uncovered for about 10 minutes or until sauce thickens slightly and then stir in Juice, Rind and Olives
11. Divide Osso Bucco among serving plates, topping with sauce. Serve with mashed potatoes. |
Ingredients
12 Pieces (3 Kg) Osso Buco
1/4 Cup (35g) Plain Flour
1/4 Cup (60ml) Olive Oil
40g Butter
1 Medium Brown Onion (150g) chopped coarsely
2 Cloves of Garlic, chopped finely
3 Trimmed Celery Stalks (300g) chopped coarsely
2 Large Carrots (360g) chopped coarsely
4 Medium Tomatoes (600g) chopped coarsely
2 Tablespoons Tomato Paste
1 Cup (250ml) Dry White Wine
1 Cup (250ml) Beef Stock
400g can Crushed Tomatoes
4 Sprigs fresh Lemon Thyme
1/2 Cup (75g) drained Semi Dried Tomatoes
1/4 Cup (60m) Lemon Juice
1 Tablespoon Finely Grated Lemon Rind
1/2 Cup (75g) seeded Kalamata Olives
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