An osso buco recipe is traditionally made from cross-cut veal shins which results in the characteristic ring of bone central to each piece. Fall apart tender meat bathed in a rich sauce, this traditional Italian dish is hearty and luxurious.
2.Coat veal in flour; shake off excess. Heat oil in large flameproof casserole dish over high heat; cook veal, in batches, for 2 minutes each side or until browned. Remove from pan.
3.Cook onion in same dish, stirring over medium-high heat, for 5 minutes or until softened. Add garlic and wine; bring to the boil. Reduce heat; simmer, uncovered, until wine is reduced by half. Add passata and stock; return veal to pan, spoon sauce mixture over veal. Bring to the boil. Cover with a lid or foil. Cook in oven for 2 hours or until the veal is almost falling off the bone.
4.Meanwhile, make gremolata: Using a zester, remove rind from lemon into thin strips (or finely grate). Combine rind, parsley and garlic in a small bowl.
5.Serve osso buco sprinkled with gremolata. Serve with [creamy potato mash](https://www.womensweeklyfood.com.au/recipes/creamy-mashed-potatoes-9797|target=”_blank”) and steamed green beans.
Passata is sieved pureed tomato, without any added flavourings; sold in bottles or jars in most supermarkets alongside other bottled pasta sauces. If it’s not available, puree canned whole tomatoes then push through a sieve to remove any remaining lumps.
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