A classic Italian dish, Osso buco is delicious yet economical. If available, knuckle of veal is the best cut to use - the marrow jelly from the bones adds richness and flavour to the sauce and can be scooped out and eaten.
- Olive oil for frying
- 1 large onion peeled and finely chopped
- 1 garlic clove crushed with 1/2 tsp salt
- 2 lb shin or knuckle of veal cut into pieces
- 2 tbsp flour Freshly ground black pepper
- 14 oz can tomatoes
- 1/2 pint dry white wine
- 1/2 pint chicken stock
- 2 tbsp tomato puree
- 2 tbsp freshly chopped parsley
- 1 garlic clove finely chopped
- Finely grated rind and juice of 1/2 lemon
- Heat 2 spoons of oil in a large flameproof casserole. Add the onion and garlic and fry gently for 5 minutes or until golden. Add the veal and brown quickly on all sides.
- Sprinkle in the flour and pepper to taste, then gradually stir in the remaining ingredients. Bring just to the boil.
- Lower the heat, cover and simmer gently for 1 1/2 to 2 hours or until the veal is tender and the sauce is thick. Adjust the seasoning.
- To serve, mix together the parsley, garlic, lemon rind and juice and cover the top of the casserole with this mixture. Serve immediately with plain boiled rice or buttered noodles and a green salad.
Calories: 453 kcal
Carbohydrates: 17 g
Protein: 48 g
Saturated Fat: 7 g
Cholesterol: 188 mg
Sodium: 410 mg
Potassium: 1241 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 441 IU
Vitamin C: 15 mg
Calcium: 101 mg
Iron: 4 mg