OSSO BUCCO

SERVES 4 PREP 15 MINS COOK 3 HOURS PER SERVE 2018KJ COST $$$

2 tbsp olive oil 20g butter 1kg veal osso bucco ¾ cup plain flour 2 carrots, finely chopped 2 sticks celery, finely chopped 1 onion, finely chopped 2 garlic cloves, crushed 4 thyme sprigs, plus extra to serve 1 fresh bay leaf ½ cup dry white wine 400g can diced tomatoes ½ cup beef stock finely grated parmesan, mashed potatoes, to serve

1 In a heavy-based saucepan, heat oil and butter together on high. Dust veal in flour, shaking off excess. Cook, 2-3 minutes each side, until well browned. Transfer to a plate. 2 Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring frequently, until lightly browned. 3 Pour wine into pan. Simmer, stirring, 1 minute, until reduced by half. 4 Mix in tomatoes and stock and bring to the boil. Return veal to pan. Reduce heat to low. 5 Simmer, covered, 2 ½ hours, until veal is very tender and falling off the bone. Season to taste. Sprinkle with grated parmesan and serve with potato mash, sprinkled with extra thyme sprigs.

“This dish can also be baked, covered, in a very slow oven, 120°C, for around 3 hours, or until meat begins to fall off the bone.”