Osso Bucco

I was inspired to cook this dish after watching Australias Masterchef - Masterclass. I could not find veal shank so I used beef shank instead. I was really impressed by the flavour of this dish, almost didn't get any pictures taken of this dish as we were in a hurry to eat it. Enjoyed it with some lovely crusty bread. Enjoy.

Veal Osso Bucco with Cannellini Beans

Ingredients

1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces)
1 cup plain flour
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
Zest of 1 lemon
400g tin crushed tomato
2 cups veal stock
100g dried cannellini beans, soaked overnight

To finish
Freshly cracked white pepper and sea salt
½ bunch parsley leaves, roughly chopped
Zest of 1 lemon
1 loaf crusty bread, thickly sliced
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Method 

1. Preheat oven to 180⁰C.

2. Season meat with salt and white pepper and toss in flout to coat, shaking off excess. Heat oil in a frying pan, add meat and pan fry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook10 minutes.

3. Add tomato paste and cook for 1-2 minutes and deglaze with wine.

4. Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.

5. Remove lid, cook for 45 minutes until sauce has thickened.

6. Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.

7. Serve with crusty bread.