Osso Bucco Veal or Ox tail

This Italian dish has become a favourite that has gained worldwide popularity. A heart warming winter fare.

INGREDIENTS

Centre of bone cut for stew about 1/2 kg

Pure olive oil

Brown onions 2

Garlic cloves 2

Anchovy fillet (fresh, pickled or spicy) 1/4 cup

Red wine or dry white wine 1 cup

Beef or veal stock 1 cup

Vegetables :

Fresh diced tomatoes 1 cup

carrot (diced 2)

celery (1 stalk, sliced)

mushroom (3 and quartered)

Herb bouquet : fresh thyme, sage, rosemary, bay leaf (2 sprigs / stalks each)

Seasoning : salt and pepper

Garnish : chopped parsley and butter 15g

STEPS

1. Season meat with salt and pepper. Lightly dust with flour.

2. Heat olive oil in a dutch oven or heavy roasting pan. Brown the veal lightly. Remove from heat and place on a plate.

3. Using the oil from veal, saute onion and garlic. Avoid burning onions as they caramelise quickly.

4. Deglaze by adding wine to the pan. Add veal stock and tomatoes and bring to the boil. Reduce heat.

5. Put vea backl in the pot or pan. Top with anchovy, vegetables and herbs.

6. Slow cook for at least 2 to 3 hours. Turn the meat ocassionally to ensure even cooking on both sides. It is ready when the meat is tender but not falling off the bone.

7. Add salt and pepper according to taste.

8. Garnish with chopped parsley and allow butter to melt on top of the stew.

9. Serve with bread or rissoto.