What you need:
- 4 Veal osso buco
- 2 Tbs Olive Oil
- 2 Tbs Butter
- 2 Carrots
- 3 Sticks Celery
- 2 Onions
- 2 Gloves of garlic
- 1 400g can of diced tomatoes
- 2 cups of beef or chicken stock – or you can use water
- Rice four for dusting
- Salt and Pepper
- Handful of chopped parsley
What you do:
Dice up Carrots, Onions, Celery. In a heavy based saucepan melt 1 Tbs butter and add 1 Tbs Olive Oil. Then add chopped veggies and cook for 5 mins until soft, then add crushed garlic. Cook for a few minutes. Then remove all the veggies into a bowl.
Season flour with salt and pepper , then dust the veal in flour. Melt the other tablespoon of butter and Olive Oil in the saucepan, then brown the veal either side. Once browned add ½ red wine to deglaze the pan, scarp off any bits stuck to the bottom of the pan. Then add stock ( or water) , and return veggies to the pan. Add in diced tomatoes, gentle mix around, then making sure veal is covered by the liquid, put lid on and cook at very very low temp for about 3-4 hours, until the meat and marrow falls off the bone.
* you can then freeze into 4 individual portions, or it will keep in the fridge for 4 days.
