Everyone has their own variation of this wonderful dish. Mine cuts out some of the effort and ingredients - but none of the flavour! I usually substitute the olive oil for oil spray. Bouquet garni is made by tying the thyme, bay leaf and parsley together (I usually just use an elastic band). I often serve this with gnocchi - but works well with mash, polenta, risotto or even pasta noodles. Enjoy
- Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
- Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
- If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
- Add the stock and wine to the pan. Cook until bubbling.
- Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description above).
- Add salt and pepper to taste.
- Reduce heat and cook for an hour or until meat is falling off the bones.
Overall a good a recipe, I did get a little confused about shanks (my immediate thought is something like lamb shanks) but an Osso Bucco cut is more like a steak with the bone in it. For some reason tonight I could not get the flame right under the pot it was either boiling like heck or barely cooking and as I did want to cook it really slow I put it in a 150C fan forced oven for about 1 1/2 hours (after 10/15 minutes on stove top) turning the chops/steaks a few times (I had 9 with a total weight of just over 2K). The DH wasn't keen on it but the rest of us loved it. Thank you amanda 1b, made for PAC September/October 2009.