Osso Bucco with Cannellini Beans

 

 

Ingredients:

1.5kg (4 pieces) osso bucco

1/2 cup plain flour

100ml olive oil

2 stalks celery, diced

1 medium onion, diced

1 carrot, peeled and diced

1/4 bunch parsley stalks, leaves picked and roughly chopped, stalks reserved

4 cloves garlic, roughly chopped

250ml white wine

2 tbsp tomato paste

1 bay leaf

6 sprigs thyme

zest of 1 lemon

400g can crushed tomato

2 cups beef stock

1 can (400g) cannellini beans

 

TO FINISH:

Freshly cracked white pepper and sea salt

1/2 bunch parsley leaves, roughly chopped

zest of 1 lemon

1 loaf of crusty bread, thickly sliced

Method:

1.  Preheat oven to 180 C.

2.  Season meat with salt and white pepper and toss in flour to coat, shaking off excess.  Heat oil in a frying pan, add meat and panfry until caramelized.  Add celery, onion, carrot, reserved parsley stalks, garlic and cook 10 minutes.

3.  Add tomato paste and cook for 1-2 minutes and deglaze with wine.

4.  Add remaining ingredients.  Cover with a lid and cook for 2 hours.

5.  Remove lid, cook for 45 minutes until sauce has thickened.

6.  Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.

7.  Serve with crusty bread.

 

 

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