- 12 (about 1.8kg) veal ossobuco pieces
- 1 1/2 tablespoons olive oil
- 3 (about 450g) fennel, trimmed reserving fronds, thickly sliced
- 3 garlic cloves, thinly sliced
- 2 tablespoons tomato paste
- Large pinch of saffron threads
- 250ml (1 cup) verjuice or white wine
- 500ml (2 cups) Massel chicken style liquid stock
- 2 large fresh sage sprigs
- Cooked gnocchi, tossed in butter, to serve
- Step 1Season the veal. Heat 2 teaspoons of oil in a large flameproof casserole dish over medium-high heat. Cook veal, in 2 batches, for 2 minutes each side or until lightly browned, heating 2 teaspoons oil between batches. Transfer to a plate.
- Step 2Preheat oven to 110°C. Heat remaining oil in the dish over medium heat. Stir in fennel and garlic for 5 minutes or until soft. Stir in tomato paste and saffron for 30 seconds. Stir in verjuice or wine for 1 minute. Add veal, stock and sage. Cover. Bake for 6 hours or until the veal is very tender. Stir through the reserved fennel fronds. Season. Serve with gnocchi.
- High protein
- Low carb
This dish is a twist on the traditional ossobuco, which is usually served in a tomato-based sauce. Instead our ossobuco is cooked with verjuice or white wine and paired with fennel.
To transform leftovers into another meal, shred the meat and then heat with the vegetables and extra virgin olive oil in a saucepan. Toss with cooked penne or fusilli pasta.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste