Cheaper cuts of meat often given to the dog can actually make delicious meals for the family, provided you use a long slow method of cooking. Geoff shows how to turn veal shanks into a classic Italian dish called Osso Bucco. This recipe serves 6-8 people.
Ingredients
- 17 pieces veal shin on the bone
- 3-4 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 x 400g can tomato pieces or 3 tomatoes, diced
- 2 tablespoons tomato paste
- 2 cups white wine
- 1 – 1 1/2 cups veal stock
- 2 bay leaves
- salt and pepper to taste
Method
- Preheat the oven to 190°C.
- Heat a little oil in a pan (or cast-iron casserole dish over the stove) and brown meat on both sides. Remove and set aside.
- Heat remaining oil in the pan and lightly saute the onion, carrot and celery. Add the bay leaves and tomato paste and cook for a few minutes. Next add the white wine and diced tomatoes.
- Return the meat to the pan. Pour over the veal stock, then add enough water to bring the liquid to the top of the veal.
- Cover with baking paper and then foil, and crimp the edges to seal well.
- Place in the oven and cook for 1 hour 30 minutes, or until the meat falls off the bone.
- Top with gremolata and serve with boiled potatoes.