Recipes
Ossobucco - rich, red wine stewed veal
This is my ultimate signature dish!
November 23, 2014 12:42
By, Lisa Roukin
1 min read
This is my ultimate signature dish!
November 23, 2014 12:42ByLisa Roukin, Lisa Roukin
This is my ultimate signature dish! When my family ask "What's for dinner?" and the answer is ossobucco, I know there's going to be a full house.
At the end of the cooking time, take the lid off to check the meat for tenderness by gently prodding it with a spoon and remove from the heat but keep warm. This dish is my all time favourite! Love, love, love - You had me at hello with this dish.
Serves: 6
Preparation: 40 minutes
Cooking: 2 ½ hours
Ingredients
● 8 pieces of veal shin
● Sea salt
● White and black pepper
● Sprinkling of garlic granules
● Paprika to taste
● 75g corn flour
● 4 tbsp olive oil
● 1 red onion, sliced in half moons
● 1 white onion, sliced into half moons
● 4 tbsp sweet red wine
● 4 garlic gloves crushed
● 4 carrots, sliced half lengthways and then halved again
● 2 tsp honey
● 8 tbsp tomato pasta sauce
● 1 tsp boullion powder
● 1 chicken stock cube
● 570ml boiling water
Method
● Preheat the oven to 190°C (170°C fan-assisted).
● Wash and pat dry the pieces of veal shin.
● Season each piece with garlic granules, paprika, salt and white pepper on both sides on a chopping board.
● Lightly cover each piece in corn flour.
● In a casserole dish, fry onions with 2 tbsp olive oil until translucent, then remove from the dish.
● Over a gentle heat, seal the veal shins in 2 tbsp olive oil for 20 seconds on each side, then remove onto a plate.
● Add the red wine to deglaze the cornflour from the bottom of the dish.
● Add the sautéed onions, carrots and crushed garlic, tomato sauce, honey and season with salt and pepper to taste.
● Add the veal shins to the casserole dish, together with the chicken stock, bouillon and boiling water.
● Place, covered, in the oven and bake for 2.5 hours, checking every 50 minutes, turning over the veal and basting the juices. l Serve on a bed of polenta.