Recipes by Barbara Northwood

Osso Buco

Apr 16 05:24pm

Prep Time	Cook Time	Serves
15 mins	2 hours	4-6

Ingredients

8 veal osso buco (1.5kg)
1/4 cup plain flour
1/4 cup traditional gravy powder
2 tblsps olive oil
2 red onions, cut into thin wedges
4 sticks celery, sliced
2 carrots, sliced
1 cup beef stock
535g can capsicum, tomato
and herb soup
420g can condensed tomato soup
Salt and pepper, to taste
Cooked risoni, to serve
Flat-leafed parsley, to garnish

METHOD

1. Coat veal in combined flour and gravy powder. Shake away excess.
2. Heat half the oil in a large pan. Cook veal, in batches, until browned all over. Remove from pan. Place in a large casserole
dish (16-cup capacity).
3. Heat remaining oil in same pan. Add vegetables and cook, stirring, for 1 minute. Stir in stock, soups and salt and pepper. Bring to boil, pour over veal in dish.
4. Cook, covered, in a moderate oven (180C), for 1 and a half hours. Uncover dish. Cook for a further 30 minutes, or until veal is tender and sauce is slightly thickened.
5. Serve osso buco with risoni. Garnish with fresh parsley.

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