Ingredients (serves 4)
• 4 large pieces shin of veal
• 1 onion, roughly chopped
• 1 clove garlic, crushed
• 2 large carrots, peeled and roughly chopped
• 2 large stalks of celery, roughly chopped
• 1 tablespoon tomato paste
• 125 ml dry red wine
• 150 ml beef or veal stock
• 350 g canned tomatoes
• 1 bay leaf
• Fresh herbs – thyme, rosemary, chopped parsley
• Salt and pepper to taste
METHOD
Season the veal shank with salt and pepper. Heat a large ovenproof casserole dish, add vegetable oil, and sear the veal on both sides at a high heat. Remove from the dish and put aside.
Add the diced carrots, onion, celery and garlic to the same casserole dish and sauté. Add the tomato paste and cook for a few minutes.
Deglaze with red wine, then add the veal stock and canned tomatoes. Season to taste and add the bay leaf and a medley of fresh herbs.
Bring to a boil, then add the veal shank back to the pan, cover and cook either in the oven or on the stove top for at least 4 hours on low heat.
The Osso Buco is ready when the veal is tender and the sauce is reduced. Adjust the seasoning if necessary, and serve with roast potatoes and rapini.
RECIPE BY:
BUCA DI BACCO
130 Thomas St, Oakville
(905) 845-7396
bucadibacco.ca
