Veal Osso Bucco

Veal Osso Bucco

Serves 4 

SERVES 4 PEOPLE (For low calorie only use 800g meat)

1.2 kilo Veal osso bucco

1/4 cup flour (seasoned)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried chilli flakes

10g dried wild mushrooms ( dehydrated in 1 1/2 cups boiling water)

1 tbs olive oil
1 large brown onion roughly chopped
2 large cloves garlic chopped
1 red chilli sliced
2 carrots chopped
1 stick celery chopped
3 sprigs fresh thyme
1/2 cup red wine
1 x 400g can chopped tomatoes
1/2 tbs dried oregano
1 1/2 tbs tomato paste
salt and pepper

Nuts & Bolts

1. In a jug add dried wild mushroom with 1 1/2 cups boiling water set aside for later.

2. Seasoned flour mix : On a plate add flour, salt, pepper and dried chilli flakes, mix well. Place osso bucco in flour mixture and make sure all meat has been coated. Dusting off any excess flour.

3. In a large pot with lid on medium heat add oil add osso bucco and brown both sides of the meat. Remove from pot and set aside for later.

4. In the same pot with the remaining juice from the meat add onions, garlic and chilli, cook for 4 minutes.

5. Add carrots, celery and thyme, cook for 2 minutes. Add red wine and reduce down by half.

6. Add chopped tomatoes, dried oregano and tomato paste cook for a further 3 minutes.

7. Add the jug of wild mushrooms and water, mix well. Season to taste. Add osso bucco back to the pot plus any juices from the osso bucco. Cover osso bucco with sauce.

8. Turn heat down to low - medium place lid on pot and simmer for 1 1/2 hours or until meat is tender, falling of the bone.