Dinner ideas

Osso buco with artichoke and lemon

Osso buco is another term that butchers use for veal shin, usually cut into 3cm to 5cm thick slices. Serve this osso buco with artichoke and lemon on a pile of creamy polenta for a comforting winter meal.
Osso buco with artichoke and lemon



1.Coat veal in flour; shake away excess. Heat half the oil and half the butter in large frying pan; cook veal, in batches, until browned all over. Stand veal upright in large, deep ovenproof dish.
2.Preheat oven to 180°C (160°C fan-forced).
3.Heat remaining oil and butter in same pan; cook onion and garlic, stirring, until onion softens. Add wine, stock and water; bring to the boil.
4.Reduce heat; simmer, uncovered, about 5 minutes, or until mixture reduces by a third.
5.Pour reduced mixture over veal in dish. Cover with tight lid or foil; cook, covered, in oven 1¼ hours. Stir in artichoke and half the lemon rind; cook, covered, a further 30 minutes, or until veal is tender.
6.Serve veal and artichoke drizzled with juice and sprinkled with parsley and the remaining lemon rind.

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