- Serves 4
- Preparation Time 15MINS
- Cook Time 01HR 30MINS
2 tbs olive oil
8 (about 1.5kg) veal osso bucco
2 brown onions, diced
2 garlic cloves, crushed
400g can chopped tomatoes
2 cups Campbells Real Stock No Added Salt Beef
2 tbs tomato paste
cup dry white wine
LEMON AND HERB TOPPING: cup flat-leaf parsley, coarsely chopped
1 garlic clove, finely chopped
2 tsp lemon rind, shredded
60g of fresh or dried breadcrumbs
STEP 1 Heat the oil in a flameproof casserole pot over high heat. Dust the osso bucco pieces in flour. Add them to the casserole pot, cook for 2 mins each side or until brown. Remove from pot and transfer to a plate. Add the onion and garlic and cook, stirring, for 2-3 mins or until the onion softens. Add tomatoes, stock, wine and tomato paste and stir to combine.
STEP 2 Return the osso bucco to the pot, bring to the boil, then return to a simmer.
STEP 3 Cover with lid, simmer for 30 mins. After 30 mins remove the lid and cook for a further hour or until osso bucco is falling off the bone. Season to taste.
STEP 4 Meanwhile, for the topping, combine parsley, garlic, breadcrumbs and lemon in a small bowl.
STEP 5 To serve, sprinkle Osso Bucco with lemon and herb topping and serve with mashed potato cooked with stock.