- 0:15 Prep
- 3:00 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1/4 cup plain flour
- 4 veal shanks (osso buco)
- 20g butter
- 2 tablespoons olive oil
- 1 medium brown onion, chopped
- 2 medium carrots, peeled, thickly sliced
- 3 celery stalks, thickly sliced
- 1/2 cup dry white wine
- 400g can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup Massel beef stock
- 4 fresh thyme sprigs
- fresh thyme sprigs, to serve
Method
- Step 1Preheat oven to 160°C/140°C fan-forced. Place flour on a plate. Add veal. Turn to coat. Place butter and half the oil in a large, flameproof baking dish over medium-high heat. Cook for 30 seconds or until butter melted. Add veal. Cook for 3 minutes each side or until browned. Transfer to a plate.
- Step 2Add remaining oil to dish. Add onion, carrot and celery. Cook, stirring, for 3 minutes or until onion has softened. Add wine. Cook for 1 minute or until liquid has reduced slightly. Add tomato, tomato paste, stock and thyme. Return veal and juices to dish. Bring to the boil. Tightly cover with foil.
- Step 3Bake, turning veal every hour, for 3 hours or until veal is tender. Stand for 10 minutes. Top with thyme sprigs. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1767 kj
Energy
24g
Fat Total
8g
Saturated Fat
5g
Fibre
33g
Protein
111mg
Cholesterol
534.99mg
Sodium
7g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Osso buco is traditionally served topped with gremolata. To make gremolata, combine 2 finely chopped garlic cloves, 1 tablespoon finely grated lemon rind and 1/4 cup finely chopped fresh flat-leaf parsley.
- Author: Kim Coverdale
- Image credit: Georgie Cole
- Publication: Super Food Ideas
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