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recipe

Rose Veal Osso Bucco with Lemon and Red Wine Jus

  • Preparation Time: 15 mins
  • Serves: 4
  • Cooking Time: 60 mins
  • Ready Time: 75 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

6 x 200g Rose Veal Osso Bucco
¼ cup olive oil
2 brown onions, sliced thickly
4 cloves garlic
¾ cup dry red wine
1 cup beef stock
2 x 400g cans chopped tomatoes
1 cup water
4 bay leaves
2 sprigs fresh rosemary
Sea salt and black pepper
1 x 400g can cannellini beans, rinsed and drained
Zest of one lemon

Preheat the oven to 180°C (355°F). Heat 1 tablespoon of olive oil in a large metal baking dish over medium heat. Add the onion and garlic and cook for 8-10 minutes or until golden. Remove from the pan.

Add the remaining oil and increase the heat. Cook veal for 3-4 minutes each side until well browned. Watch out because the veal may stick.

Add the onion and garlic back to the pan and gradually add the wine, scraping the bottom of the pan. Cook 1-2 minutes or until reduced by half.

Add stock, tomatoes, water, bay leaves, rosemary, salt and pepper and stir to combine. Cover with foil and cook in the oven for 1 ½ hours.

Carefully remove from the oven, add the beans and lemon zest, and stir. Place back in the oven for 15-30 minutes, or until veal is tender. Serve with mashed potatoes, polenta or risotto if desired.

Inspired from a Donna Hay recipe.

 

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