Osso bucco recipe

Osso bucco means bone with a hole in Italian and is made with veal shin bones that are full of delicious marrow. You will have to order them from a good butcher or ask your supermarket in advance to get them for you. The dish makes a comforting supper to serve to friends or even an Italian Style Sunday lunch, served with a glass of good red wine.

Ingredients

• 4 osso bucco veal shins
• 3tbsp plain flour
• 3tbsp olive oil
• 50g butter
• 1 onion, peeled and sliced
• 4 celery sticks sliced
• 4 carrots, thickly sliced
• 150ml dry white Italian wine
• 400g can tomatoes
• 150ml chicken or veal stock
• 1 sprig rosemary to garnish

Method

1. Place the veal shins on a plate and sprinkle with the flour.
2. Heat the oil and butter in a large flame proof casserole and when hot, add the bones and fry until caramelised and browned. Remove the bones from the pan and set aside on a plate
3. Add the onions, celery and carrots to the pan and fry for 5 mins until slightly softened, then add the meat and pour over the canned tomatoes, wine and stock.
4. Bring to the boil, then cover and simmer for 1 1/2 hours or until the meat is tender and falling from the bone. Serve piping hot with a pasta or mash and a green vegetable