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In-Season Recipes

Veal Ossobuco

60 minutes
Veal Ossobuco

Ossobuco is a cooking technique that makes any cut of veal super tender. It’s ideal for Arabic veal, which in my opinion is one of the tastiest meats I’ve had in long time!

Note: While this is a bone-in recipe, it can also be used with a boneless meat cut into large chunks.

  • Step 1

    Pre-heat the oven to 185C and place a rack on the lower shelf. Dice all the vegetables and set on the side separated. Place a deep oven-proof saucepan or casserole (large enough only to contain the meat pieces nicely snuggled) on medium heat and add olive oil. Lightly flour the pieces and when the oil is hot add the meat and sear turning onto all sides.

  • Step 2

    Once browned, take them out and place on the side. Now add the onions, spices and herbs to the same pot and toss quickly. Add the remaining vegetables and toss well.

  • Step 3

    Place the meat back into the pan and season with a little salt. Add the pureed tomatoes and toss. Add the stock (or water) and shake the pan to mix well. Bring to the boil and then remove from heat and cover with a lid or tin foil, and place in a preheated oven at 185C. To fully cook takes around three hours, but check every so often that is not too dry. If it is, add more stock or water. In 3 hours the meat should be falling off the bone and ready to eat. Serve with your favorite starch!

  • 1.6 Kg Arabic veal shank cut into four 2” thick sliced pieces
  • 1 Piece small carrot
  • 1 Piece celery stalk
  • 1 Piece medium red onion
  • 2 or 3 bay leaves
  • 12 black peppercorns
  • 2 tsp sea salt (or as to taste)
  • 1 can (450g) canned tomatoes, pureed
  • 0.5 litre chicken or veal stock (or simply water)
  • A few leaves of sage or rosemary
  • 1/3 cup of extra virgin olive oil
  • 1 cup plain flour