Osso Bucco - Masterchef Australia Recipe

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
• 1bay leaf
• 6 sprigs thyme
• Zest of 1 lemon
• 400g tin crushed tomato
• 2 cups veal stock
• 100g dried cannellini beans, soaked overnight (You can use canned beans and add towards the end when you have 45mins left.

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

You can also serve osso bucco with soft polenta or creamy mashed potatoes.

Method

1. Preheat oven to 180⁰C / 160oC Fan.


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 panfry 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 or other.