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Main Ingredient: Veal Osso Bucco
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Cook Time: 2 hours
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Recipe by: Chasseur
Veal Osso Bucco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The perfect one pot winter warmer.
METHOD
- Preheat the oven to 140°C.
- Using a Chasseur Round French Oven, seal the Osso Bucco on both sides, then remove from the pot.
- 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.
- Add the crushed tomato, thyme, bay leaf, preserved lemon and kalamata olives. Add the veal back into the pot.
- Place the lid on and cook in the oven at 140ËšC for two hours.
- Serve with fresh pasta and garnish with fresh basil.
