Osso Bucco Recipe

Recipe : Osso Bucco

Ingredients :

2 tsp olive oil

2 large veal shanks, cut into osso bucco

2 medium onions, chopped

1 leek, washed, sliced

2 cloves garlic, crushed

800g can tomatoes, chopped

1 large eggplant, chopped

1 cup water

1 cup good red wine

2 bay leaves

1 tsp dried oregano leaves

1 tsp dried rosemary leaves

2 tsp finely grated lemon rind

1/2 cup chopped parsley

1 clove garlic, crushed, extra

Method :

Heat oil in a large heavy-based pan. Cook meat in two batches until well browned; transfer to a plate and set aside. Add onion and leek to pan and cook over medium heat for 10 minutes, stirring occasionally. Add garlic to pan, cook for another minute. Return meat to pan, add tomato with liquid, eggplant, water, wine, bay leaves, oregano and rosemary. Bring to the boil, reduce heat to low, cover and simmer for 90 minutes.

Remove lid from pan, simmer uncovered for another 1/2 hour, until gravy thickens. Combine lemon rind, parsley and garlic in a small bowl. Place Osso Bucco on serving plates and sprinkle with parsley mixture.

Fat per serve : 4 grams

Note: This rich-tasting stew requires long, slow cooking but tastes even better reheated next day.

Serves 4

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