Name: Osso buco
Cook time: 130 min
Total time: 130 min
Yield: 6
Ingredients: 2 kilogram veal osso buco; 1/2 cup (75g) plain flour; 2 tablespoon olive oil; 100 gram piece pancetta, chopped finely; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 sticks celery (300g), chopped finely; 2 medium carrots (240g), chopped finely; 2 tablespoon tomato paste; 700 gram bottled tomato pasta sauce; 1 1/2 cup (375ml) chicken stock; 1/2 cup (125ml) dry white wine; 4 sprigs fresh lemon thyme; 2 bay leaves; 2 tablespoon fresh basil, coarsely chopped

Ingredients

2 kilogram veal osso buco

1/2 cup (75g) plain flour

2 tablespoon olive oil

100 gram piece pancetta, chopped finely

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

2 sticks celery (300g), chopped finely

2 medium carrots (240g), chopped finely

2 tablespoon tomato paste

700 gram bottled tomato pasta sauce

1 1/2 cup (375ml) chicken stock

1/2 cup (125ml) dry white wine

4 sprigs fresh lemon thyme

2 bay leaves

2 tablespoon fresh basil, coarsely chopped

Method

1.Coat veal in flour; shake off excess. In a large deep saucepan, heat oil over medium heat; cook veal, in batches, for about 2-3 minutes, or until browned. Remove from pan.

2.Add pancetta, onion, garlic, celery and carrot to same pan; cook, stirring, for about 2 minutes, or until onion softens.

3.Add paste; cook, stirring, for 1 minute. Add pasta sauce, stock, wine, thyme and bay leaves; cook, stirring, for 1 minute.

4.Return veal to pan, standing pieces upright and pushing into sauce mixture; bring to the boil. Reduce heat; simmer, covered, for 1½ hours. Uncover; simmer for about 30 minutes, or until veal is almost falling off the bone.

5.Discard thyme and bay leaves. Serve sprinkled with basil.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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