Veal Osso Bucco

Ingredients (serves 4)

60g Butter

4 tbspns Olive Oil

2 Carrots, cubed

3 Sticks Celery, cubed

2 Onions, finely chopped

3 Cloves Garlic, crushed

8 Veal Osso Bucco

1 tbspn Tomato Paste

800g Tin Diced Tomatoes

2 Cups Beef Stock

1 tspn Dried Thyme

2 Bay Leaves

Method

1. Heat 20g butter and 2 tablespoons of olive oil in large saucepan.

2. Add carrots, celery, onion and garlic and cook for 5 minutes.

3. Pour into a large casserole dish.

4. Place 4 tablespoons flour, salt and pepper into a plastic bag with veal osso bucco and shake to cover well.

5. Preheat oven to 200°C.

6. Melt remaining butter and oil in same frying pan and brown veal.

7. Lay veal on top of carrot mixture (mirepoix – pronounced MEER-PWAH).

8. Pour the tomatoes, tomato paste, beef stock, thyme and bay leaves into the frying pan and bring to the boil.

9. Reduce heat and simmer for 5 minutes.

10. Pour over veal.  Cover and bake for 1 ¾ hours.

Serve on top of mashed sweet potato/pumpkin/potato then top with gremolata.  (Grated rind of 2 lemons, 2 cloves garlic, finely chopped and ½ cup chopped parsley mixed together)