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Veal Osso Bucco

Veal Osso Bucco

23rd Jun 2020

Veal Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The perfect one pot winter warmer. Cooked in the Bordeaux Round French Oven, shop here

Ingredients

What you will need :

  • 4 veal osso bucco
  • 1 small onion, finely diced
  • 2 cloves of garlic
  • 1 tbs of thyme
  • 1 bay leaf
  • 50ml white wine
  • 1 tin crushed tomato
  • 1 tbsp preserved lemon
  • 50 grams of sliced calamata olives
  • Fresh basil for garnishing

Instructions

BEEF TENDERLOIN

  1. Preheat the oven to 140 degrees C (284 degrees F).
  2. Using a Chasseur Round French Oven, seal the Osso Bucco on both sides, then remove from the pot.
  3. Dice the onion and garlic and put in the pot and cook until nice and brown. Add the white wine, and simmer until the liquid is reduced by half.
  4. Add the crushed tomato, thyme, bay leaf, preserved lemon and kalamata olives. Add the veal back into the pot.
  5. Place the lid on and cook in the oven at 140˚C for two hours.
  6. Serve with fresh pasta and garnish with fresh basil.


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