- 2 tablespoons plain flour
- 8 (1.2kg) veal osso bucco
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 medium carrots, peeled, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, finely chopped
- 1/2 cup red wine
- 2 x 400g cans diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup Massel beef stock
- 4 sprigs fresh thyme
- Salt, to season
- 1/3 cup chopped fresh flat-leaf parsley leaves
- 2 teaspoons finely grated lemon rind
- 1 garlic clove, crushed
- Step 1Place flour in a large snap-lock bag. Add half the veal. Seal. Shake to coat. Remove from bag. Shake off excess flour. Transfer to a plate. Repeat with remaining veal.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook veal, in batches, for 3 minutes each side or until browned. Transfer to a plate. Add onion, carrot, celery and garlic to pan. Cook, stirring, for 4 minutes or until onion has softened. Add wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Transfer to the bowl of a 5 litre slow-cooker. Add veal, tomato, tomato paste, stock and thyme. Cover. Turn slow-cooker on low. Cook for 6 hours or until veal is tender. Season with salt and pepper.
- Step 3Make gremolata Place parsley, lemon rind and garlic in a bowl. Stir to combine.
- Step 4Serve osso bucco with gremolata.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas