Osso BuccoOsso Bucco

Osso Bucco

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 01HR 30MINS

2 tbs olive oil

cup flour

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.