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Osso bucco

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Prep Time: 20 mins
Servings: 8
Cooking Time: 90 mins
Ingredients
  • 2.00kg - veal shin, cut into 5cm pieces
  • 30.00ml - cake flour
  • 60.00ml - olive oil
  • 5.00ml - salt and freshly ground black pepper, to taste
  • 40.00ml - butter
  • 4.00 - onions, finely chopped
  • 1.00 - large carrot, finely chopped
  • 2.00 - celery sticks, finely chopped
  • 2.00cloves - garlic cloves, crushed
  • 125.00ml - dry white wine
  • 125.00ml - home-made brown stock
  • 820.00g - tinned chopped tomatoes
  • 1.00bunch - fresh parsley, chopped
  • 5.00sprig - fresh thyme
  • 2.00 - bay leaves
  • 1.00lemon - Citrus gremolata: zest of 1 lemon
  • 1.00orange - zest of 1 orange
  • 125.00ml - fresh parsley, finely chopped
  • 2.00 - garlic cloves, crushed
Method
Indulge in this jaw-droppingly comforting dish.
1. Make cuttings 2cm apart into the fatty edges of the veal shin to prevent it from curling up during the browning process. Coat the meat with flour and shake off the excess. Heat the oil in a heavy-based saucepan and brown the meat in batches until golden brown. Season to taste with salt and freshly ground black pepper.

2. Drain off the excess fat and heat the butter in the same saucepan. Sweat the onion, carrot and celery over a low heat until soft. Add the garlic and stir-fry for another minute or two. Add the wine and stock and scrape the bottom of the saucepan to loosen the brown bits.

3. Add the meat to the ingredients in the saucepan and stir until the meat and vegetables are evenly distributed. Add the tomatoes, parsley, thyme sprigs and bay leaves. Bring to the boil, reduce the heat and cover with the lid. Allow the mixture to simmer for about 1½ hours over a low heat, or place in a preheated oven (180°C) for the same period of time.

4. Prepare the gremolata: Mix the citrus zest, parsley and garlic and sprinkle this over the osso bucco just before serving with buttered pasta shells, cooked rice, soft polenta or risotto flavoured with saffron. In Italy, osso bucco is served with risotto.

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