Photography by James Tse
Food Styling by Ruth Gangbar
First published in Wish Winter 2004
EVEN BETTER LEFTOVERS
Remove the meat from any leftover pieces of veal shank, add back to remaining tomato sauce, and you’ve got a hearty ragoût to serve with penne or rigatoni.BIG RED
Serve a red wine with big heart like Amarone or Cabernet Sauvignon.
food
Osso Bucco
This is a hearty and comforting Italian veal dish. Bone-in meat is less expensive than meat that has been processed further. »
Ingredients (Serves 6)
| ¼ cup | olive oil |
| 3 | carrots, roughly chopped |
| 1 | medium onion, roughly chopped |
| 3 | stalks celery |
| 6 | pieces of veal shank |
| 2 cloves | garlic, peeled and crushed |
| ½ bunch | chopped Italian parsley |
| 8 | fresh sage leaves |
| ½ cup | white wine |
| 1 | 28-oz can crushed tomatoes |
| 2 tbsp | tomato paste |
| 1 cup | instant polenta or 1 can white cannellini beans, drained |
Instructions
In the A.M. Add all ingredients except polenta or beans to a slow cooker and switch on.
- Pour olive oil into the bottom of a slow cooker. Add carrots, onion and celery.
- Place veal shanks over vegetables. Scatter garlic, Italian parsley and sage leaves around veal.
- Pour in white wine, crushed tomatoes and tomato paste. Season generously with salt and pepper. Set pot to low heat and cook for a minimum of 6 hours.
In the P.M. Just before serving, cook instant polenta or add 1 can drained white cannelloni beans to slow cooker to round out the meal.
Nutritional information
Nutrients per serving: 331 calories, 30.6 g protein, 12.6 g fat, 25.3 g carbs, 5.1 g fibre. A good source of vitamin C.
Comment on "Osso Bucco"
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sharon writes:
How would I make this Osso Bucco if I don't have a slow cooker?
Editors Note: If you are going to make Osso Bucco without a slow cooker the difference is that the meat should first be seared in olive oil in an oven proof pot/pan then remaining ingredients added and brought to the boil. Transfer pot to oven set at 375 F and braise covered for at least 2-3 hours. The meat should be falling off the bone. Hope this helps.
—posted September 15, 2006 at 4:42 p.m.
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