Osso Bucco

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).

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 3

• 2 tablespoons olive oil
• 1 large onion , finely chopped
• 1 -2 clove garlic , crushed
• 6 veal shanks , osso buco slices
• 2 tablespoons plain flour
• 1 can tomato , roughly chopped
• 1 cup Coke or 1 cup Pepsi
• 1 cup chicken stock
• 1 packet French onion soup mix , powder

Directions:

1. Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
2. Add the onion and cook over low heat until soft and golden.
3. Add garlic and cook for 1min.
4. Remove from the pan.
5. Dust veal with flour and brown both sides in the hot pan in batches and remove.
6. Return the onion to the casserole and stir in any remaining flour.
7. Slowly stir in tomatoes, coke and stock and add French onion soup powder.
8. Combine well.
9. Return the veal to the casserole and bring to boil, stirring.
10. Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven.
11. Cook on low heat for 2½-3 hours, or until the meat is almost falling off the bone.
12. Thicken juices with a little cornflour and water if necessary.
13. Serve over plain rice.
14. Sprinkle with chopped parsley.
15. Note: The addition of chopped celery and sliced carrots visibly enhances this dish.

Reviews

[Leggy Peggy]

Very easy to make and very tasty. The meat was beautifully tender. We thought it needed a tad more flavouring and next time will add several teaspoons of Italian herbs. Made and reviewed for Pick a Chef.

[Catherine Robson]

Lovely! I must admit that I chose this recipe for interest value and had not expect it to be as good as it was. The meat was tender and the sauce was tasty. I did not add carrots and celery as suggested in 15, but found that it was very tasty as it was. Thanks for sharing.