The humble jar of traditional Italian-style tomato sauce can go a lot further than a bowl of pasta.
Ingredients
- 2 tablespoons plain flour
- 8 (about 1.5kg) veal osso buco
- 1 tablespoon olive oil
- 2 brown onions, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 1 cup (250ml) dry red wine
- 2 cups (500ml) tomato sugo (tomato sauce)
- 1 cup (250ml) Massel beef stock
- 2 sprigs thyme
- Mashed potato, to serve
Gremolata
- 1/4 cup chopped flat-leaf parsley
- 2 teaspoons finely shredded lemon rind
- 1 garlic clove, finely chopped
Method
- Step 1Preheat oven to 150°C. Place flour on a plate. Dip each piece of veal into the flour and turn to coat. Shake off any excess.
- Step 2Heat oil in a flameproof casserole pan over medium-high heat. Add veal and cook for 2 minutes each side or until golden brown. Transfer to a plate. Add onions, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return veal to the pan with wine; bring to the boil. Reduce heat to low. Add sugo, beef stock and thyme. Remove from heat.
- Step 3Cook in preheated oven, covered, turning occasionally, for 2 hours or until meat is falling off the bone.
- Step 4To make gremolata, combine parsley lemon rind and garlic in a small bowl.
- Step 5Spoon osso buco among serving plates. Sprinkle with gremolata. Serve with mashed potato, if desired.
- High protein
- Low carb
- Lower gi
Nutrition
2420 kj
Energy
16g
Fat Total
3g
Saturated Fat
6g
Fibre
82g
Protein
180mg
Cholesterol
524.6mg
Sodium
10g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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