This warming, spicy dish made with flavoursome osso bucco, as prepared by Kiri Brandli from Come Dine With Me Australia, is a main dish you will want to prepare time and time again
Heat butter in a large casserole over medium heat and cook onions, garlic and anchovies for 5 minutes until soft.
Add celery, pancetta, chilli flakes and parmesan rind (if using), and cook for 5 minutes or until celery is soft.
Add wine and veal stock and simmer until reduced by two-thirds.
Preheat oven to 150°C.
Meanwhile, dust the osso buco in seasoned flour and shake off the excess.
Heat the olive oil in a large frying pan over medium-high heat, brown osso buco on both sides, then add to the reduced cooking liquid.
Cover casserole with a tight-fitting lid and cook in the oven for 3 hours or until the meat starts to fall away from the bone.
Nutritional analysis per serving (8 servings)
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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