Everyday Gourmet’s Justine Schofield prepares this flavoursome main course in episode 54.


  • 2-3 tbsp Olive oil

  • 8 pieces veal osso bucco

  • 1 tbsp garlic, crushed

  • 1 tbsp red chilli, finely chopped

  • 2 tbsp ground cumin

  • 1/2 tbsp fennel seeds

  • 2 cinnamon sticks

  • 4 whole cloves

  • 4 bay leaves

  • 1 cup celery, diced

  • 1 cup carrot, peeled & diced

  • 1 brown onion, peeled & diced

  • 2 cups red wine

  • 2 x 400g cans diced tomato

  • Chicken stock

  • Zest of 1 orange

  • 500g San Remo Couscous

  • 1/4 cup parsley, finely chopped

  • 1/4 cup dill, finely chopped

  • 1 preserved lemon, flesh removed and rind finely sliced

  • 2 tbsp butter

  • Salt and pepper


  • 1.

    Pre heat oven to 160°C.

  • 2.

    Heat a large braising dish over medium heat, add the olive oil. Season veal with salt & pepper, then add to the hot pan, brown on both sides. Remove veal from dish and set aside.

  • 3.

    Add the garlic, chilli, cumin, fennel seeds, cinnamon, cloves, bay leaves and fry off for approx 30 seconds.

  • 4.

    Add celery, carrot and onion, stir through and reduce heat to medium heat.

  • 5.

    Sweat off vegetables until soft and well caramelised.

  • 6.

    Deglaze dish with the red wine and allow to reduce by half.

  • 7.

    Add tomatoes and then add the reserved veal into the pan.

  • 8.

    Mix well and cover with chicken stock. Add orange zest to dish.

  • 9.

    Cover braising dish with lid or foil tucked in to create a tight seal and place into oven.

  • 10.

    Bake for 1. to 2 hours, or until veal is soft and falling off the bone.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 576kj
  • Fat Total 17g
  • Saturated Fat 6g
  • Protein 34g
  • Carbohydrate 64g
  • Sugar 7g
  • Sodium 1104mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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