Osso Bucco

Winter just insn’t complete without steaming Osso Bucco straight from the oven served on soft polenta and a glass of great Italian Chianti.  Bring on the Cold !!!
1/4 cup olive oil
2 brown onions, chopped
1 carrot, chopped
2 celery sticks, chopped
3 garlic cloves, crushed
1/4 cup plain flour, for coating
Salt & freshly ground pepper
8 (about 1.5kg) veal osso bucco
3 cups chicken stock
700 ml Tomato Puree
1 cup chicken stock ( optional extra)

Chopped fresh parsley, to serve
1 Lemon zested
Preheat oven to 160°C. Season flour with salt and pepper.

Coat osso bucco in flour, shaking off any excess. Heat oil in the frying pan over medium-high heat. Add meat.

Cook for 2-3 minutes each side or until well browned.

Transfer meat to a large ovenproof dish. Heat the remaining oil in the same pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 5 minutes or until softened.

Increase pan heat to high and add the chicken stock. Boil for 2 minutes, scraping any bits off the base of the pan.

Stir in the tomatoes. Bring to the boil.

Add the meat back into the pan. The meat should be covered by the liquid.   If it falls short add the extra chicken stock.

Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.

Garnish with fresh chopped parsely and lemon zest.

Serve straight from the oven on a bed of soft polenta (or mash ) with plenty of the sauce.  Enjoy !!

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