Recipe by Ian Snell
My Aussie adaptation of a traditional Italian dish. Perfect for a cold winters night (we don't get many in Oz).
Top Review by 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.
- 29.58 ml olive oil
- 1 large onion, finely chopped
- 1-2 clove garlic, crushed
- 6 veal shanks, osso buco slices
- 29.58 ml plain flour
- 1 can tomatoes, roughly chopped
- 236.59 ml Coke or 236.59 ml Pepsi
- 236.59 ml chicken stock
- 1 packet French onion soup mix, powder
Directions See How It's Made
- Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
- Add the onion and cook over low heat until soft and golden.
- Add garlic and cook for 1min.
- Remove from the pan.
- Dust veal with flour and brown both sides in the hot pan in batches and remove.
- Return the onion to the casserole and stir in any remaining flour.
- Slowly stir in tomatoes, coke and stock and add French onion soup powder.
- Combine well.
- Return the veal to the casserole and bring to boil, stirring.
- Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven.
- Cook on low heat for 2½-3 hours, or until the meat is almost falling off the bone.
- Thicken juices with a little cornflour and water if necessary.
- Serve over plain rice.
- Sprinkle with chopped parsley.
- Note: The addition of chopped celery and sliced carrots visibly enhances this dish.