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
Preheat oven to 160c
Place flour on a large plate and season with salt and pepper. Toss the veal chops in the flour, shaking off any excess.
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.
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.
Stir in undrained tomatoes, water, stock cube, oregano and season with salt and pepper. Bring to the boil over medium-high heat.
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!