Osso Bucco is a traditional Italian casserole which gets its name from the veal shanks its predominantly made of. Literally translated, it means ‘bone with a hole’ and the marrow in the shanks helps give this dish extra depth of flavour.
This recipe is suitable for the slow cooker [my fave!] but for those of you who don’t own one, I thought I’d share the old school version.
You will need
- 1.2kg veal shin [about 4 large pieces]
- 1 large brown onion, chopped
- 2-3 garlic cloves, finely diced
- 3 Tablespoons plain flour
- Salt and ground black pepper
- 1 cup white wine
- 1 tin of tomatoes
- 1 chicken stock cube
- 1/2 cup water
- oregano
Preheat oven to 160c
Step 1
Place flour on a large plate and season with salt and pepper. Toss the veal chops in the flour, shaking off any excess.
Step 2
Heat olive oil in a large, heavy-based casserole pan over medium-high heat. Add chops in 2 batches and cook each side until golden brown. Remove from pan and put aside.
Step 3
Add onion and garlic to the pan and fry until onion is soft. Add wine and cook for about a minute, scraping the base and sides with a wooden spoon to dislodge any residue.
Step 4
Stir in undrained tomatoes, water, stock cube, oregano and season with salt and pepper. Bring to the boil over medium-high heat.
Step 5
Return chops to the pan and mix well. Cover and place in oven for at least 2 hours, stirring occasionally. It will be ready once the veal is tender and falling off the bone.
Serve with baked potatoes, steamed greens and wine!
Buon appetito!
Tan x
