Serves 2
I will list the vegetables I like to add to this dish but as a practical yachtie add whatever is at hand or in tins!
Ingredients
- 2 veal shanks
- 1 tbs plain flour
- 1 tbs olive oil
- 1 red onion coarsely chopped
- 1 garlic clove, crushed
- 1 carrot, thickly sliced
- 2 sticks celery, thickly sliced
- can crushed tomatoes
- 1-2 cups beef stock
- 1/2 cup wine/beer (whatever available)
- 2 tsp dried herbs
- 2 tbs tomato paste
- pasta, potatoes, polenta, or bread to serve
Method
- Toss veal in flour and brown in oil over medium/high heat in inner pot. Transfer to plate.
- Add garlic, carrots, celery and onion and cook for approx 3 min until softened.
- Add tomato paste and cook 1 min.
- Add wine and deglaze bottom of pot.
- Add meat, herbs and tomatoes and enough stock to just cover ingredients.
- Bring to boil on high heat with lid on and boil for 10 minutes.
- At same time bring second pot filled with water to the boil.
- Without lifting lid place both boiling inner pots into outer pot for up to 8 hours.
- If you wish you can make rice/pasta in second pot, close to time of serving.
- Serve Osso Bucco but reserve left over liquid not used in the meal, and any left over pasta if used in meal.
- You now have a beautiful thick vegetable soup for tomorrows lunch. Add additional vegetables/pasta and water to taste.