Veal Osso Bucco
Recipe by Adrian Richardson from Secret Meat Business
This recipe is from Episode 2 of Secret Meat Business
Ingredients
- 1 x Kilo veal pieces
- 1 x Garlic
- 1 x Stalk celery
- 3 x Anchovies
- 1 x Carrot
- 1 x Bay leaf
- 1 x Onion
- ½ Cup of kalamata olives
- 1 x Teaspoon baby capers
- ½ x Cup red wine
- ½ x Cup port
- Tomato Juice
- Lemon zest
Method
- Season veal pieces with salt and pepper
- Take a hot baking pan; add olive oil and veal pieces
- Sear the meat on both sides
- After meat is sealed remove from the baking pan and place on a side plate
- Roughly chop up on garlic and add to the baking pan
- Cut celery into large pieces and place into the pan along with 3 anchovies and one carrot cut into large pieces
- Add ½ a cup of green olives to the pan and stir ingredients
- Chop an onion into large pieces and add to the pan along with a small bunch of thyme and 1 bay leaf.
- Season with a small amount of salt and pepper and 1 teaspoon of capers
- Add ½ a cup of red wine and ½ a cup of port
- Add the veal pieces back into the pan and add 1 cup of tomato juice
- Cook for 1-½ hours until the veal is cooked
- Serve veal Osso Bucco on a bed of polenta with a drizzle of olive oil over the top, and garnish with a small amount of lemon zest.
