Quick & Easy

Osso buco with semi-dried tomatoes and olives

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.
osso buco with semi-dried tomatoes and olives
6
3H 20M

Ingredients

Gremolata

Method

1.Coat veal in flour; shake off excess. Heat oil in large deep saucepan; cook veal, in batches, until browned. Remove from pan.
2.Melt butter in same pan; cook onion, garlic, celery and carrot, stirring, until vegetables soften. Stir in fresh tomato, tomato paste, wine, stock, undrained tomatoes and thyme. Return veal to pan, fitting pieces upright and tightly together in a single layer; bring to the boil. Reduce heat; simmer, covered, 1¾ hours. Stir in semi-dried tomatoes; simmer, uncovered, about 30 minutes or until veal is tender.
3.Remove veal from pan; cover to keep warm. Bring sauce to the boil; boil, uncovered, about 10 minutes or until sauce thickens slightly. Stir in juice, rind and olives; season to taste.
4.Meanwhile, combine ingredients for gremolata in small bowl. Divide veal between serving plates; top with sauce, sprinkle with gremolata.

Literally meaning ‘bone with a hole’, osso buco is filled with rich bone marrow; stand the bones upright to cook so you don’t lose the delicious marrow inside.

Note

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