1/1 Photo of Osso Bucco
3 hrs 20 mins
Ian Snell's Note:
My Aussie adaptation of a traditional Italian dish. Perfect for a cold winters night (we don't get many in Oz).
My Private Note
Units: US | Metric
- 1Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
- 2Add the onion and cook over low heat until soft and golden.
- 3Add garlic and cook for 1min.
- 4Remove from the pan.
- 5Dust veal with flour and brown both sides in the hot pan in batches and remove.
- 6Return the onion to the casserole and stir in any remaining flour.
- 7Slowly stir in tomatoes, coke and stock and add French onion soup powder.
- 8Combine well.
- 9Return the veal to the casserole and bring to boil, stirring.
- 10Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven.
- 11Cook on low heat for 2½-3 hours, or until the meat is almost falling off the bone.
- 12Thicken juices with a little cornflour and water if necessary.
- 13Serve over plain rice.
- 14Sprinkle with chopped parsley.
- 15Note: The addition of chopped celery and sliced carrots visibly enhances this dish.
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Nutritional Facts for Osso Bucco
Serving Size: 1 (170 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 236.7
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 1.6 g
- Cholesterol 3.0 mg
- Sodium 1168.6 mg
- Total Carbohydrate 31.6 g
- Dietary Fiber 2.9 g
- Sugars 15.9 g
- Protein 4.9 g
The following items or measurements are not included: