Osso bucco recipe

  • Serves 4
  • 200 - 260 minutes
  • 375 calories / serving
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067533 HERO

Pre-heat the oven to 140 degrees. Heat the olive oil in a large casserole dish over a moderate heat. Season the veal escalopes and sear until golden all over. Remove from the dish and add the onion and celery, sweating for 5-6 minutes, stirring occasionally.

Deglaze the dish with the white wine, stirring the bottom to free any debris, then add the escalopes back to the dish. Add the chopped tomatoes, bay leaf and a sprig of thyme, then cover the dish and transfer to the oven. Cook slowly for 3-4 hours, adding a little water if the dish starts to dry out.

Adjust the seasoning if necessary and discard the bay leaf and thyme sprig. Spoon into a serving dish and garnish with the carrot, a few thyme leaves and some more black pepper. Serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1kg veal escalopes, or alternatively
  • 1 kg beef frying steak
  • 15ml olive oil
  • 1 onion, chopped
  • 1 stick of celery, peeled and chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • sprig of thyme leaves, to garnish
  • a few thyme leaves, to garnish
  • 200ml white wine
  • 400g canned chopped tomatoes
  • 1 carrot, peeled and julienned
  • Salt
  • Pepper
  • Energy 1570kj 375kcal 19%
  • Fat 8g 11%
  • Saturates 2g 10%
  • Sugars 7g 8%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 8.5g Protein 58.6g Fibre 2.6g


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