Inside Sport - - INSIDER | EAT BETTER -

Serves: 6 Time to make: 3 hrs 30 mins Cost per serve: $3.60

6 large pieces (about 1.6kg) veal osso buco 1/3 cup plain flour 1 ta­ble­spoon olive oil 2 gar­lic cloves, crushed 3 cel­ery stalks, finely chopped 2 car­rots, finely chopped 1/2 cup dry white wine 2 ta­ble­spoons no-added-salt tomato paste 2 x 400g cans no-added-salt chopped to­ma­toes 1 cup re­duced-salt beef stock 3 thyme sprigs 1 cup in­stant po­lenta 1/3 cup finely grated parme­san 500g green beans, trimmed 150g baby spinach

1 Coat veal in flour; shake off any ex­cess. Heat olive oil in a large flame­proof casse­role dish over medium-high heat. Add veal and cook un­til browned on both sides; re­move from pan and set aside. 2 Add gar­lic, cel­ery and car­rots to dish; cook, stir­ring, un­til cel­ery and car­rots soften. Add wine and bring to the boil. Stir in tomato paste, to­ma­toes, stock and thyme; bring to the boil. 3 Re­turn re­served veal to dish; cover, re­duce heat to low and sim­mer for 1 1/2 hours. Un­cover dish and sim­mer for a fur­ther 30 min­utes, or un­til veal starts to fall off the bone. 4 Re­move veal from dish; cover to keep warm. Bring sauce to the boil; boil for about 10 min­utes, or un­til sauce thick­ens slightly. 5 Mean­while, bring 3 cups of wa­ter to the boil in a medium saucepan. Add po­lenta in a thin stream and whisk un­til smooth. Re­duce heat to low and cook, stir­ring, for 5 min­utes, or un­til thick and hot. Stir in parme­san. 6 Blanch beans in a medium saucepan for 2 min­utes, or un­til just ten­der; drain. Top po­lenta with veal and sauce; serve with green beans and baby spinach.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.