Osso Buco

1 tablespoon olive oil
8 pieces veal osso buco (2kg)
1 medium brown onion (150g), chopped coarsely
2 cloves garlic, crushed
1 trimmed celery stalk (100g), chopped coarsely
1 large carrot (180g), chopped coarsely
2 tablespoons tomato paste
1/2 cup (125ml) dry white wine
1 cup (250ml) beef stock
1 cup (250ml) water
400g can crushed tomatoes
1 teaspoon fresh rosemary leaves
1 medium eggplant (300g), chopped coarsely
1 medium green capsicum (200g), chopped coarsely
1 medium yellow capsicum (200g), chopped coarsely
2 teaspoons finely grated lemon rind
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh rosemary
1 clove garlic, chopped finely
1 Heat half of the oil in large saucepan, cook veal, in batches, until browned all over
2 Heat remaining oil n same dish, cook onion, garlic, celery and carrot, stirring, until vegetables soften. Stir in tomato paste, wine, stock, the water, undrained tomatoes and rosemary; bring to a boil.
3 Return Vela to the dish, fitting pieces upright and tightly together in a single layer, return to a boil. Reduce heat, simmer, covered, 1.5 hours. Add eggplant, cook, uncovered, 15 minutes, stirring occasionally. Add capsicums, cook, uncovered, about 15 minutes or until vegetables are tender
4 Meanwhile, make the gremolata.
5 Remove veal and vegetables from dish: cover to keep warm. Bring sauce to a boil, uncovered, about 10 minutes or until sauce thickens slightly
6 Divide veal and vegetables among serving plates: sprinkle with gremolata
GREMOLATA Combine ingredients In a small bowl
serves 4 per
11.9g carbohydrates; 6.6g total fat (1g saturated fat): 1796kJ (429 cal): 74.2g protein

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