Comforting

Easy veal osso bucco

Name: Easy veal osso bucco
Yield: 4
Ingredients: ¾ cup rice flour; 4 x 400g veal osso buco; ½ cup (125ml) extra-virgin olive oil; 2 brown onions, finely chopped; 2 bay leaves; 2.00 garlic clove, finely chopped; 1 cup (250ml) white wine; 2 x 400g cans cherry tomatoes; 1 cup (250ml) beef stock; baby parsley leaves, to serve; salt and pepper, to taste; 2 tablespoons extra-virgin olive oil; 1 brown onion, thinly sliced; 2 x 400g cans cannellini beans, drained and rinsed

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Silvia Collaca's osso easy veal osso bucco

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Robust, flavour-rich comfort food that’s (shh!) gluten-free. The addition of cannellini bean puree makes this winter warmer a must-have in your recipe repertoire.

¾ cup rice flour
4 x 400g veal osso buco
½ cup (125ml) extra-virgin olive oil
2 brown onions, finely chopped
2 bay leaves
1 garlic clove, finely chopped
1 cup (250ml) white wine
2 x 400g cans cherry tomatoes
1 cup (250ml) beef stock
baby parsley leaves, to serve
salt and pepper, to taste

bean purée

2 tablespoons extra-virgin olive oil
1 brown onion, thinly sliced
1 garlic clove, finely chopped
2 x 400g cans cannellini beans, drained and rinsed

Method

1.

Season the rice flour with salt and pepper, then add the osso buco and toss. Heat ¼ cup of the olive oil in a heavy-based saucepan, add the osso buco and brown on each side. Transfer to a plate and set aside
2.

Heat the remaining oil in the pan, add onion, bay leaves and garlic and cook for 3–4 minutes until the onion is translucent. Increase heat and add the wine. Cook for 3minutes, then add the tomatoes and stock. Bring to the boil, then reduce to low and pop the osso buco back into the pan. Adjust seasoning to taste.
3.

Cover with a lid and simmer for 2½–3 hours, until the meat falls off the bone. Remove the osso buco from the pan, turn the heat to high and reduce the sauce for 5 minutes, then pop the meat back in
4.

For the purée, heat the oil in a separate pan, add the onion and garlic and cook for 2 minutes until softened. Add the beans and cook for 3–4 minutes. Season, then blitz the mixture in a food processor until smooth. Add a little water if too stiff.
5.

To serve, spoon the mash onto a plate and top with osso buco, cooking juices and baby parsley.