OSSO BUCCO

Serves 4-6 Prep 15 min Cook 2 hrs

1 tbsp (15ml) olive or avocado oil

8 veal osso bucco

2 onions, chopped

2 cloves garlic, crushed

1 x 400g tin Goldcrest chopped tomatoes

1 cup (250ml) white wine

1 tbsp (15ml) tomato paste

polenta, to serve

Preheat oven to 150°C. Heat the oil in an ovenproof casserole pan over high heat. Add the veal and cook for 2-3 minutes until brown. Transfer to a plate.

Add the onion and garlic and cook, stirring, for 5 minutes or until the onion softens. Return the veal to the pan with the tomatoes, wine and tomato paste and bring to a simmer. Remove from the heat.

Transfer to the oven, covered, for 2 hours or until the meat is falling off the bone. Turn occasionally while in the oven and season with salt and pepper to taste.

Serve the Osso Bucco with creamy polenta or mashed potato.

#ossobucco #veal