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Aussie Bucco
Serves 4

2kg veal (or baby beef) shanks
Plain flour for dusting shanks
1 large onion (finely chopped)
1 large leek (cut into thin rings)
1 small celery stick (finely chopped)
2 medium carrots (grated)
3-4 cloves garlic (finely chopped)
500ml chicken stock
1 glass wine (red or white)
400g can tomatoes
1 tbsp fresh oregano leaves or 1/2 tsp dried
2 strips of lemon rind
2 tbsp brandy (optional)
1/4 tsp black pepper
3 tbsp olive oil (preferably extra virgin)

Using a large heavy cooking pan, gently simmer onion, leek, celery
and garlic in half the olive oil until onion has softened. Meanwhile,
dust shanks with flour, shake in sieve to remove excess. Remove
vegetables from the pan. In the remaining oil quickly brown veal
shanks, a few at a time. If using brandy, put all shanks in pan
and turn up heat. Warm brandy, strike a light. Pour brandy over
shanks in pan and touch flame to the vapours. Place the shanks as
tightly as you can to stop them falling apart during cooking. Add
wine, stock and canned tomatoes, breaking up the tomatoes. Add
oregano leaves and black pepper. Cover with tight fitting lid or
foil and put in oven at 160C for at least 2 1/2 hours.

Serve with rice and sprinkling of gremolata.


Grated rind of 1 lemon
2 cloves garlic (finely chopped)
2 tbsp fresh parsley (finely chopped)

Mix all ingredients in a bowl. Set aside until ready to use.


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