Everyday recipes
One-pot perfection: Osso buco with pasta
Now that the days are cooling down, everyone craves heartier meals. We've eliminated much of the cleaning with these delectable one-pot wonders. So why not set aside a day and stock your freezer, to make life easier on the busy days?
— Jennene
INGREDIENTS
8 osso buco pieces (veal shank)
¼ cup seasoned flour
1 tablespoon olive oil
30g butter
1 onion, chopped
2 garlic cloves, crushed
2 carrots, chopped
2 stalks celery, chopped
1 red capsicum, seeded, chopped
½ cup white wine
2 x 400g cans diced tomatoes
2 cups beef stock
1 bay leaf
2 sprigs fresh thyme
½ cup spiral pasta
Gremolata:
½ cup finely chopped parsley
2 tablespoons grated lemon zest
2 garlic cloves, finely chopped
METHOD
- Preheat oven to moderately slow, 160°C.
- Dust veal in flour, shaking off excess. Heat oil and butter in a flameproof casserole dish.
- Brown osso buco on both sides for 2-3 minutes. Transfer to a plate.
- Saute onion and garlic in same pan for 2-3 minutes. Add carrot, celery and capsicum. Saute for 2 minutes.
- Stir in wine on high heat. Simmer for 1 minute. Stir in tomatoes, stock and herbs. Return osso buco to pan. Bring to the boil on high.
- Bake, covered, for 1½ hours. Stir in pasta. Bake, covered, for a further 25-30 minutes, until pasta is tender. Season to taste.
- Gremolata: Combine all ingredients in a small bowl. Serve osso buco sprinkled with Gremolata.
Top tips- If you have no flameproof dish, use a frying pan and transfer mixture to a casserole dish for baking.
- Veal shanks and beef stock can be replaced by chicken pieces and chicken stock. Bake for 1 hour. Chuck steak could also be used — bake 1½ hours.
- Cooking uncovered for the final 20 minutes will thicken the sauce more.
