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At Sunnyside Meats we love giving advice so now with being online we can get this advice out more frequently and more specific with our Handy Tips page. When you create an account with us, you will get sent every month a newsletter section with a different advice article.

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A BIG congratulations to Jason and Jiah for completing their apprenticeships last week. Since they have joined our team they ...

Osso Bucco

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About Jason

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About Mat

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What do you like about working at Sunnyside Meats? Excellent team to work with especially Ronnie, great experience and friendly customers What ...

About Ron

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What do you like about working at Sunnyside Meats? A great crew to work with. What are your interests out of work? Favourite ...

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Image 1 for Osso Bucco

Osso Bucco

Serves 4

Prep time: 20 minutes
Cooking time: up to 3 hours

Ingredients

  • ½ cup plain flour
  • ¼ tsp salt
  • ¼ tsp ground white pepper
  • 4 veal osso bucco (around 1.2 kg)
  • 2 tbs oil
  • 2 carrots, diced
  • 3 celery sticks, diced
  • 2 onions, diced
  • 4 cloves garlic, chopped
  • ¼ cup tomato paste
  • 1 ½ cups white wine
  • 1 ½ cups veal or beef stock
  • 1 x 400g tins chopped tomatoes
  • 2 bay leaves

Method

  1. Combine flour, salt and pepper in a large bowl. Coat the osso bucco in the flour. Be careful to shake off the excess flour, otherwise it will burn in the pan.
  2. In a large fry pan, heat 1 tablespoon oil over a medium-high heat. Brown the osso bucco 2 until golden, and transfer to the bowl of a slow cooker.
  3. Lower the heat to medium. With the last tbs oil, add the carrots, celery, onion and garlic. Saute for 3-4 minutes or until the onion is translucent but not brown.
  4. Add tomato paste to the vegetables and cook for a further minute.
  5. Into the pan, add wine, stock, tomatoes and bay leaves. Add any of the leftover flour from coating the osso bucco.
  6. Place the vegetable mixture into the slow cooker. Make sure all the meat is submerged in the liquid – any meat poking out the top will be tough and dry.
  7. Put the lid on and leave for 3-5 hours. Check from 3 hours onwards, and when the veal is soft and falling away from the bone, it is ready.
  8. When the meat is cooked, if the sauce needs to be thickened further, remove the meat and keep under foil. Pour the sauce into a pot and place on a medium-low heat back on the stove top and boil until the sauce is as thick as you like it. Be careful to keep stirring so nothing burns.
  9. Serve on mashed potato, Milanese risotto or soft polenta. Top with gremolata – see below.

Gremolate

  1. Combine ½ cup finely chopped parsley, 2 cloves finely chopped garlic and 1 tbs lemon zest.
  2. Sprinkle over the osso bucco.