Food Studies - Osso Bucco

With the colder weather well and truly upon us, our Year 11 food Studies Students cooked this delicious Osso Buco. This is a perfect winter meal. 

Osso Buco: 

serves 4

Ingredients

4  pieces of osso bucco (veal shin)

2 cloves of garlic

100g flour

5 tbs olive oil

5tbs dry white wine (non alcoholic wine can be used as a substitute)

1 can tomatoes whole peeled

1 onion - sliced

beef or chicken stock to cover

2 carrots sliced

2 stalks of celery sliced

Thyme, parsley to garnish, black peppercorns

salt and pepper

Method

1. Lightly flour the veal pieces and fry in oil in a hevy pan, then remove
2. Using fresh oil, fry onions, celery, carrots and garlic until soft
3. Add wine and reduce then add tomatoes, herbs and seasoning. Half cover with just enough stock
4. Cover pan and braise in oven at 180°C for 2 hours
5. Remove meat, reduce the juices if they are runny and pour over the meat
6. Serve with mashed potatoes and assorted vegetables.

Our students served with roasted pumpkin and mushrooms.