Veal Osso Buco
1.5 kg (6) veal osso buco
Plain flour
2 T olive oil
12 baby onions
4 cloves garlic, crushed
60 g tomato paste
750 ml (3 C) beef stock
250 ml red wine
400 g can crushed tomatoes
2 bay leaves
12 baby carrots
Plain flour
2 T olive oil
12 baby onions
4 cloves garlic, crushed
60 g tomato paste
750 ml (3 C) beef stock
250 ml red wine
400 g can crushed tomatoes
2 bay leaves
12 baby carrots
Remove any fat from osso buco, dust with flour. Heat oil in fry pan, add meat and cook until well browned. Transfer to large saucepan with onions, garlic, tomato paste, stock, wine, tomatoes, bay leaves. Simmer covered for 1 hour. Add carrots, cook uncovered 30 mins until meat very tender and sauce thickened. Stir occasionally. Serve with pasta or potatoes.