8 June 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Delicious Osso Bucco
Winters is here! And boy did it come with a bang! It’s been very frosty, and it feels like a lifetime ago that we were running around in shorts at the beach.
So much has happened this year, so it literally does feel like a lifetime ago.
And we all need those meals that feel like a warm hug from a friend on a winter’s night. Osso Bucco is definitely one of those types of dishes.
It is perfectly paired with your favourite red wine.
What you’ll need:
900g veal shanks
2 cloves garlic, crushed
1 onion, diced
1 carrot, diced
160ml dry white wine
1 (400g) tin diced tomatoes
160ml beef stock
salt and pepper, to taste
30g fresh parsley, chopped
2 teaspoons lemon zest
1 clove garlic, diced
Lightly flour the shanks. Melt the butter in a deep frypan over medium-high heat. Add the shanks and cook until browned on all sides. Set aside and keep warm.
Add crush garlic and onion then cook until onion is soft. Return the shanks to the frypan with the carrots and wine and simmer 10 minutes.
Add tomatoes, stock and salt and pepper to taste. Cover and simmer over low heat 1 1/2 hours, basting every 15 minutes. The meat should be not quite falling off the bone.
In a small bowl, combine parsley, lemon zest and garlic. Mix into the Osso Bucco just before serving.