Veal osso bucco

Recipes / Meat

Make this delicious hearty winter meal without breaking the bank.

Recipe «Veal osso bucco» presented in category Recipes / Meat, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author Gomer would need: 6 veal osso bucco, 2 tbsp olive oil, 2 brown onions, finely chopped, 3 garlic cloves, finely chopped, 1 large carrot, peeled, finely chopped , 2 celery sticks, trimmed, chopped, 1 zucchini, trimmed, finely chopped, 60g sun-dried tomato strips , 250ml white wine, 250ml Massel chicken style liquid stock, 1 orange, Steamed potatoes, to serve.

Ingredients:

  • 6 veal osso bucco 
  • 2 tbsp olive oil 
  • 2 brown onions, finely chopped 
  • 3 garlic cloves, finely chopped 
  • 1 large carrot, peeled, finely chopped 
  • 2 celery sticks, trimmed, chopped 
  • 1 zucchini, trimmed, finely chopped 
  • 60g sun-dried tomato strips 
  • 250ml white wine 
  • 250ml Massel chicken style liquid stock 
  • 1 orange 
  • Steamed potatoes, to serve 

Instructions

  1. Preheat oven to 180ºC. Season the veal with salt and pepper. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook the veal for 2-3 minutes each side or until browned. Transfer to a plate.
  2. Heat remaining oil in the dish over medium heat. Cook the onion, garlic, carrot, celery and zucchini, stirring, for 10 minutes or until browned.
  3. Stir in the tomato and wine. Simmer for 1 minute. Add the stock and veal. Cover and bake for 1 hour. Uncover. Reduce temperature to 160ºC. Bake for a further 15 minutes or until veal is tender and the liquid has reduced.
  4. Use a zester to zest the orange. (Alternatively, use a vegetable peeler to peel the rind. Use a sharp knife to remove white pith. Cut into thin strips.) Halve the orange. Sprinkle the orange rind over the veal. Squeeze over the orange juice. Serve with potatoes.