A classic Italian dish, Osso buco is delicious yet economical. If available, knuckle of veal is the best cut to use - the marrow jelly from the bones adds richness and flavour to the sauce and can be scooped out and eaten.
Olive oil for frying
1 large onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
About 1 kg (2 lb) shin or knuckle of veal, cut into pieces
2 tbsp flour Freshly ground black pepper
396 g (14 oz) can tomatoes
300 ml (1/2 pint) dry white wine
300 ml (1/2 pint) chicken stock
2 tbsp tomato puree
2 tbsp freshly chopped parsley
1 garlic clove, finely chopped
Finely grated rind and juice of 1/2 lemon
1. Heat 2 spoons of oil in a large flameproof casserole. Add the onion and garlic and fry gently for 5 minutes or until golden. Add the veal and brown quickly on all sides.
2. Sprinkle in the flour and pepper to taste, then gradually stir in the remaining ingredients. Bring just to the boil.
3. Lower the heat, cover and simmer gently for 1 1/2 to 2 hours or until the veal is tender and the sauce is thick. Adjust the seasoning.
4. To serve, mix together the parsley, garlic, lemon rind and juice and cover the top of the casserole with this mixture. Serve immediately with plain boiled rice or buttered noodles and a green salad.
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