Food editor TRISH DESEINE puts together a warming dish of OSSO BUCCO for an easy-to-make midweek supper …
As we retreat indoors and the nights draw in, now is the time for hearty, bubbling casseroles and cosy fires.
Ask your butcher for veal but if you can’t find it, use lamb shanks instead.
2 hours cooking
10 minutes prep
1kg veal shanks, cut across the bone
2 onions, finely chopped
2 carrots, finely chopped
1 garlic clove, finely chopped
1 tablespoon flour
1/2 bottle dry white wine
1 tin chopped tomatoes
Zest of an orange
Couple of sprigs fresh thyme
Salt and pepper
Roll the veal in the flour.
Heat the oil in a heavy bottomed pan and sweat the onions, carrots and garlic.
Add the meat and brown all over. Pour in the wine and stir, scraping up the bottom of the pan.
Add the tomatoes, a little salt, the orange zest and thyme, bring to a boil then lower the heat.
Let it simmer for an hour and a half or so on the hob or in the oven at 160°C. Season and serve with good pasta or rice.
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