A V Fawcett & Sons

Fresh Meat, Locally Delivered, Quality Butchers

The National Federation of Meat and Food Traders

This weeks special

Pork Sausages

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Osso Buco (Veal)


12 pieces veal osso buco (3kg)
35g plain flour
60ml oliver oil
40g butter
1 medium onion, chopped coarsley
2 cloves garlic, chopped finely
3 trimmed celery stalks, chopped coarsley
2 large carrots, chopped coarsley
4 medium tomatoes, chopped coarsley
2 tbsp tomato paste
250ml dry white wine
250ml beef stock
400g can crushed tomatoes
4 sprigs fresh lemon thyme
75g drained semi-dried tomatoes
60ml lemon juice
1 tbsp finely grated lemon rind
75g pitted kalamata olives

1. Coat veal in flour, shake off excess. Heat oil in large deep saucepan, cook veal in batches until browned all over.

2. Melt butter in same pan, cook onion, garlic, celery and carrot, stirring until vegetables just soften. Stir in fresh tomato paste, wine, stock, undrained tomatoes and thyme. Return veal to pan and bring to boil. Reduce heat, simmer, covered for 13/4hrs. Stir in semi-dried tomatoes, simmer, uncovered for about 30 minutes or until veal is tender.

3. Remove veal from pan, cover to keep warm. Bring sauce to boil and boil uncovered for about 10 minutes or until sauce thickens slightly. Stir in juice, rind and olives and serve.

Serves 6

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