Make this delicious hearty winter meal without breaking the bank.
Ingredients
- 6 (about 1.5kg) veal osso bucco (shin slices)
- 2 tablespoons olive oil
- 2 brown onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 large carrot, peeled, finely chopped
- 2 celery sticks, trimmed, chopped
- 1 zucchini, trimmed, finely chopped
- 60g (1/3 cup) sun-dried tomato strips
- 250ml (1 cup) white wine
- 250ml (1 cup) Massel chicken style liquid stock (see note)
- 1 orange
- Steamed potatoes, to serve
Method
- Step 1Preheat oven to 180ºC. Season the veal with salt and pepper. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook the veal for 2-3 minutes each side or until browned. Transfer to a plate.
- Step 2Heat remaining oil in the dish over medium heat. Cook the onion, garlic, carrot, celery and zucchini, stirring, for 10 minutes or until browned.
- Step 3Stir in the tomato and wine. Simmer for 1 minute. Add the stock and veal. Cover and bake for 1 hour. Uncover. Reduce temperature to 160ºC. Bake for a further 15 minutes or until veal is tender and the liquid has reduced.
- Step 4Use a zester to zest the orange. (Alternatively, use a vegetable peeler to peel the rind. Use a sharp knife to remove white pith. Cut into thin strips.) Halve the orange. Sprinkle the orange rind over the veal. Squeeze over the orange juice. Serve with potatoes.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1564 kj
Energy
11g
Fat Total
2g
Saturated Fat
4g
Fibre
54g
Protein
120mg
Cholesterol
334.76mg
Sodium
9g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
For gluten free, use gluten-free stock.
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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