Osso Buco With Couscous

Submitted by Kiwi Kathy

"Ouso Buco (veal shin) casserole served over fluffy couscous. From Recipes+ May 2009"

 

• Ready In: 1hr 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 carrots, medium, finely chopped
• 2 celery ribs, finely chopped
• 1 brown onion, large, finely chopped
• cooking spray
• 2 garlic cloves, crushed
• 8 veal bones, osso buco
• 1⁄2 cup plain flour
• 1⁄3 cup tomato paste
• 800 g canned tomatoes, diced
• 2 cups beef stock
• 2 bay leaves
• 3 cups couscous, prepared, strips of lemon zest and oregano leaves to serve

directions

1. Preheat oven to 200 degrees C / 180 degrees C fan forced.
2. Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
3. Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
4. Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
5. Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
6. Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
7. Serve at once.

Reviews

[Cook4_6]

Sorry...posted my review to the wrong recipe!

 

[The Flying Chef]

The actual flavour of this recipe is wonderful and it smells so great when cooking. I made as is except adding a little white wine to the sauce, I also served ours over a saffron risotto which was just our personal preference.. I have never cooked veal shanks before even though I have cooked several other cuts of veal and we do enjoy it. I must say that I do not know if it was just a bad batch that I bought or whether they are always so fatty but ours were extremely fatty. The meat that was on the bone was incredibly tender and just falling to pieces. I have given this recipe 5 stars as the recipe itself tastewise is awesome and the cooking times give you a truly tender fall apart piece of meat that just melts in your mouth.. However I do not think I would make this again with veal I would do lamb shanks next time and I think this would just be outstanding with lamb.. You would of course need to adjust the cooking times as lamb shanks are much larger than veal.. It really is a great recipe Kiwi Kathy and one that I will definitely be enjoying again, I will also try it with couscous as we love that too. I just happened to have a risotto recipe that I have wanted to try for ages so chose to do that instead.. As I said before I may have just got some really fatty pieces of meat but I do love the flavour of lamb so will look forward to trying this again using lamb.. Can highly recommend the recipe it is totally delicious and was a hit with us..