Serving size: 6 

Ingredients

6 to 8 pieces of osso bucco veal shank

Plain flour (gluten free if required)

3 onions roughly chopped

2 celery stalks diced

4 baby carrots roughly chopped

2 tins of 400g chopped tomatoes

5 garlic cloves

Salt and pepper

Dry white wine

Method

Dust 6 to 8 pieces of osso bucco (veal shank from the hind leg, cut across the bone, each piece about 4cm thick) with plain flour, heat some olive oil in a skillet and brown the meat lightly.

In a pot large enough to hold all the osso buco, saute 3 chopped onions in a little olive oil until they become transparent (not coloured) with celery and carrots. Arrange the osso buco on top of the vegetables, season with a little with salt and pepper, add tomatoes and dry white wine to cover the meat. Bring to the boil, then lower the heat and simmer, covered, for 90 minutes.

After that time, add half a cup of chopped parsley and 5 minced garlic cloves, and simmer for another 30 minutes.

Season with salt and pepper and serve arborio (risotto) rice.

Osso Bucco Recipe