Beef Veal: Osso Buco 10 by Recipe Cottage

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	Osso Buco 10

		Osso Bucco serves 6-8 17 pieces veal shin on the bone 3-4 tablespoons olive oil 1 large onion, diced 3 carrots, diced 2 celery stalks, diced 400g can tomato pieces or 3 tomatoes, diced 2 tablespoons tomato paste 2 cups white wine 1 - 1 1/2 cups veal stock 2 bay leaves salt and pepper to taste Preheat the oven to 190 C. Heat a little oil in a pan (or cast-iron casserole dish over the stove) and brown meat on both sides. Remove and set aside. Heat remaining oil in the pan and lightly saute the onion, carrot and celery. Add the bay leaves and tomato paste and cook for a few minutes. Next add the white wine and diced tomatoes. Return the meat to the pan. Pour over the veal stock, then add enough water to bring the liquid to the top of the veal. Cover with baking paper and then foil, and crimp the edges to seal well. Place in the oven and cook for 1 hour 30 minutes, or until the meat falls off the bone. Top with gremolata and serve with boiled potatoes.