Aunty Ritas Veal Osso Bucco Recipe
- Prep 15mins
- Cook 180mins
- Ready 195mins
- Serves 6
2.5kg Veal Osso Bucco Pieces
2.5 kg Veal Osso Bucco Pieces (Approx 16 pieces)
1 Cup Flour
Maldon Sea Salt and black pepper
½ Cup Frantoio Olive Oil
4 oz Butter
2 Medium Onions coarsely chopped
6 Large Garlic Cloves peeled and chopped
2 Tsp Fresh chopped Basil
½ Tsp Dried Oregano
2 Tbsp good quality Balsamic Vinegar
1 350gm tin Drained Tomatoes
A Handful Semi Dried Tomatoes
2 Cups Verjuice
2 Cups Beef Stock – make with one packet Gourmet Direct Meat Glaze blended with sufficient hot water to make 2 Cups.
¾ Cup Chopped Italian Parsley Grated zest of two lemons
Season the flour with Salt and Pepper and dredge the Veal well. Heat the Oil and butter in a large heavy bottom casserole. Brown the meat well on all sides in small batches. Once browned transfer the Veal to drain on a paper towel.
Add onions, garlic and herbs to the casserole dish and cook for 10 mins stirring occasionally. Add the Balsamic vinegar and stir to deglaze the pan. Add the Tomatoes and season to taste. Add the Verjuice and bring to the boil simmering then for 15 mins.Return the Veal to the pot with the Stock enough to cover the Meat.
Cover and Bake at 170ºC for 1 ½ hours. Remove the lid and bake a further 30mins until Veal is very tender. (Should be easily pulled from the bone)Serve garnished with fresh Parsley and Lemon Zest. Serves 6