Veal Osso Buco
8 slices veal osso buco
Plain flour for dusting
Sea salt & cracked black pepper
2 T olive oil
1 onion, sliced
1 carrot, chopped
1 stick celery, chopped
2 cloves garlic
1 C white wine
3½ C chicken stock
4 sprigs thyme
Plain flour for dusting
Sea salt & cracked black pepper
2 T olive oil
1 onion, sliced
1 carrot, chopped
1 stick celery, chopped
2 cloves garlic
1 C white wine
3½ C chicken stock
4 sprigs thyme
Dust veal in combined flour, salt and pepper. Heat a large deep saucepan over high heat. Add half the oil and the veal and cook for 3 minutes each side until well browned. Remove. Add remaining oil, onion, carrot, celery and garlic and cook for 4 minutes or until browned. Return veal to the pan and add wine, stock and thyme. Bring to the boil, reduce heat and cook, covered, for 45 minutes to 1 hour.