Osso buco

Osso buco. Photo / Ian Jones

Serves four

2kg sliced veal leg - osso buco cut
3/4 cup seasoned flour
4 tbsp clarified butter
2 red onions, peeled and diced
1 red capsicum, seeded and diced
3 carrots, peeled and diced
1 leek, diced
6 cloves garlic, peeled and sliced
1/3 cup marsala wine
1/3 cup red wine
1 tbsp balsamic vinegar
6 tbsp tomato paste
1 sprig rosemary
4 sprigs thyme
2 bay leaves
2 cups chicken stock

In a Dutch oven, add 2 tbsp butter over medium-high heat. Dust veal with seasoned flour and brown. Remove. In the same pan, reduce heat to medium, add the remaining butter, onions, capsicum, carrots, leek and garlic. Cover and simmer, stirring occasionally, for 10 minutes.

Add the marsala, red wine and vinegar. Stir, cover and simmer for six minutes. Add the herbs and tomato paste. Increase to high heat, add the veal and stock, stir and bring to the boil. Place into a preheated 115C oven for six hours, or until very tender.

Lift the veal out and reduce the liquor by half, skimming off excess fat. Serve topped with gremolata and creamy Parmesan mash.