Baked Osso Bucco
8-12 pieces osso bucco
plain flour
olive oil
2-3 celery stalks, diced
2 onions, chopped
2 medium carrots, diced
4 garlic cloves, crushed
1 cup dry white wine
3 cans diced tomatoes, drained a little
6 thyme sprigs
2-3 bay leaves
2 pieces lemon peel
1 cup chicken stock
2-3 tbsp chopped parsley
a splash of balsamic vinegar
mashed potato
plain flour
olive oil
2-3 celery stalks, diced
2 onions, chopped
2 medium carrots, diced
4 garlic cloves, crushed
1 cup dry white wine
3 cans diced tomatoes, drained a little
6 thyme sprigs
2-3 bay leaves
2 pieces lemon peel
1 cup chicken stock
2-3 tbsp chopped parsley
a splash of balsamic vinegar
mashed potato
Preheat oven to 180°C. Heat a thin layer of oil in a large pan (that can go into the oven) and fry lightly floured veal until browned. Remove meat and set aside. Add a little more oil to pan if needed and gently saute celery, onion, carrots and garlic until softish. Then add wine, together with tomatoes, thyme, bay leaves and lemon rind. Mix well and boil until reduced by half. Add stock, parsley, balsamic and seasonings. Mix well and bring to the boil. Then return veal to the pan, cover and cook in oven for 1½-1¾ hours, turning once after about 1 hour. To serve, mound mash on individual plates and top with osso bucco.