Steph Adams

OSSO BUCCO

Osso buco, is a great winters dish that is so simple to make. I made this the other night as the weather has just started to get a little cooler. I swapped the white wine for a red wine to make it all the more richer in flavour and it went down a treat!

Ingredients
6 pieces of osso buco (veal shank)
a nice size carrot, chopped finely
nice onion, chopped finely
4 cloves of garlic, smashed
bay leaf
Aromatics you like - rosemary, all spice & cinnamon
Corn flour - to thicken the sauce at the end.
salt & pepper
Canned tomatoes
olive oil
butter

1/2 Bottle of Oyster Bay Merlot (any red will do)

3 cubes of chicken stock (veal stock is best)

3 tablespoons of tomato sauce

I jar of tomato pasta sauce

Polenta

Parmesan

Method
Cook Osso Bucco in pan and brown both sides (3 mins each side) Remove meat from pan and place to side.


Cook all the vegetables wine, sauce, garlic & aromatics and cook until the wine is reduced by 2/3 then add meat and place into oven for 1 hour and 50 mins in a 350 degree oven until the centers of the bone have melted away and the meat is falling off the bone


If you need to add a little more water or stock towards the end, do so

Once finished - remove meat and add cornflour to stock to thicken - then replace meat.


Serve over polenta mixed with parmesan


This is one of my favourite dishes - amazing!!