This is my version of ‘Osso Bucco’. The authentic version is a little too fiddly for me and it involves a fair bit of frying, which I try to avoid when ever it is possible.
Ingredients (Serves 4)
- 4 veal shanks
- 1 onion, peeled and cut in half
- 2 cloves garlic, diced finely
- 1 tablespoon chopped thyme
- 1 tablespoon Italian parsley, chopped
- 2 bay leaves
- grated rind of 1 lemon
- 1 tablespoon olive oil
- 1 cup tomato puree
- 1/2 cup red wine
- salt and pepper
- Preheat oven to 180 C.
- Line a small baking dish fish aluminium foil. This is for easy cleaning later.
- Place veal shanks on the baking dish with the halved onion and the bay leaves.
- In a bowl or jug combine the tomato puree, red wine, olive oil, lemon rind, garlic, thyme, salt and pepper. Pour over the veal shanks.
- Cover the baking dish tightly with another sheet aluminium foil. This is to keep the meat from drying.
- Bake for about 1 1/2 hours. Meat should be falling off the bone tender.
- Serve with chopped parsley on top and lots of mixed vegetables on the side.