This recipe is from Masterchef Australia (Season 3). Easy slow home cooked meal for winter days. It takes a while for the meat to break into soft little bites, so make it early and throw it in the oven.
The original recipe calls for veal shins but I had a hard time finding it locally. The butcher suggested veal shanks instead, which are sliced to your desire. Try to get the smaller end of the calf or you will end up with big chunks for meat!
Osso Buco with Cannellini Beans
adapted from masterchef
For the pot:
1.2kg veal shank, cut1 inch thick
2/3 cup plain flour (for coating veal)
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
zest of 1 lemon
400g tin crushed tomato
2 cups chicken stock (or veal stock if you have it)
100g dried cannellini beans, soaked as per instructions on the bag
Freshly cracked white pepper and sea salt
½ bunch parsley leaves, roughly chopped
Zest of 1 lemon
1 loaf crusty bread, thickly sliced
Preheat oven to 350⁰F. Season meat with salt and white pepper and toss in flour to coat. Shake off excess. Heat oil in a frying pan, add meat and panfry until caramelized (nice golden color). Add celery, onion, carrot, reserved parsley stalks, garlic and cook for about 10 minutes.
Add tomato paste and cook for 1-2 minutes and deglaze with wine. Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours. Remove lid, cook for 40 minutes until sauce has thickened.
Remove from oven, sprinkle with pepper, salt, chopped parsley and lemon zest. Wipe off the yummy sauce with some crusty bread!