Serves 4
8 slices of veal or lamb shank
Plain flour
2 Tbs olive oil
Salt and freshly grounded black pepper
1 onion, diced
1 carrot, peeled and diced
1 stalk of celery, diced
1 cup white wine
1 Tbs tomato paste
2 cups beef stock
1 cup of Kalamata olives
Gremolata
2 cloves garlic
Finely grated zest of 1 lemon
½ cup finely chopped parsley, preferably flat-leafed
1 Turn the stove on to a medium heat. Heat a large heavy-based saucepan with a lid. Tip the veal into a large bowl and liberally coat with flour.
2 Pour the oil into the saucepan then add the flour-dusted veal. Season and brown.
3 Remove the veal and set aside. Add the onion, carrot and celery and cook for 10 minutes or until soft. Add to the veal.
4 Tip the veal and vegetables into the pan. Add the wine, tomato paste, stock and olives. Cook gently for 2 hours.
5 Finely chop the gremolata ingredients and combine. Scatter some over the Osso Buco before serving, then offer extra with the meal.
<i>Amanda Laird:</i> Osso buco
Osso buco. Photo / Babiche Martens
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