Veal Osso Bucco

Serves 4

Jodi

This is great winter comfort food. All you need to go with it is a huge bowl of risotto and friends to share it with!

ingredients

12 good-sized veal occo bucco (shin pieces)
grated zest of 1 lemon
1 tablespoon freshly ground black pepper
1 teaspoon sea salt
24 stalks of thyme
1/2 cup plain flour
100ml olive oil
2 tablespoons tomato paste
2 carrots, finely chopped
1 fresh bay leaf
2 onions, finely chopped
1/2 cup white wine
2 sticks celery, finely chopped
100g butter, chopped
4 cloves of garlic chopped
1 cup chopped vine-ripened tomatoes (about 4 large tomatoes, the riper the better)
2 litres chicken stock, plus extra for topping up
finely chopped flat-leaf parsley, rosemary and lemon zest, to serve.

1
Preheat oven to 160C. Rub the osso bucco with the lemon zest, black pepper and sea salt and leave to sit on a plate in the fridge for
2
5 minutes (they should start to sweat a little). Place a stalk of thyme on each side of the osso bucco, then coat with flour.
3
Heat the olive oil in a large, deep, heavy-based frying pan over medium heat and fry each piece of veal for 2-4 minutes on each side or
4
until golden brown on both sides. Remove and set aside. In the same pan, fry the carrots, onions, celery, garlic and bay leaf for 5-8 minutes,
5
stirring often until softened but not brown. Add the tomato paste and cook for another 5 minutes. Pour in the white wine and reduce over
6
high heat for about 8-10 minutes or until the wine has almost evaporated. Add the chopped tomatoes and cook for another 5 minutes,
7
stirring occasionally. Pour in 2 litres of the chicken stock and bring to the boil.
8
Transfer the osso bucco to a deep roasting pan, pour in the stock mixture and butter and season with sea salt. Cover with foil and cook in the
9
oven for 3 hours or until the veal is tender, checking after 90 minutes and topping up with extra stock, if needed.
10
Carefully transfer the osso bucco onto a serving plate and pour over the sauce, then scatter with chopped parsley, rosemary and lemon zest.