As far as recipe favourites go, osso bucco is a popular one! Why not spice up the traditional comfort food with zesty north African flavours from Morocco.
- ¼ cup plain flour
- 2 tbsp Moroccan seasoning
- Salt and pepper, to taste
- 8 pieces veal osso bucco (1.2 kg)
- ¼ cup olive oil
- 2 onions, thickly sliced
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 2 cups beef stock
- 2 tbsp honey
- 1 bunch Dutch carrots, trimmed, washed
- 1 cinnamon stick
- Couscous and lemon wedges, to serve
- ½ cup finely chopped fresh coriander
- 2 tsps thinly shredded lemon rind
- Combine flour, seasoning and salt and pepper in a large bowl. Dust veal pieces in flour mixture, one at a time, shaking off excess.
- Heat 2 tbsps of the oil in a large, flameproof casserole dish (24-cup capacity) over a medium to high heat. Add veal in two batches. Cook for about 4 minutes on each side, or until browned. Remove.
- Add remaining oil, onions and garlic to same dish. Cook, stirring occasionally, over a medium heat until soft. Add paste. Cook, stirring, for 1 minute. Stir in stock and honey. Return veal to dish with carrots and cinnamon stick. Bring to boil. Cover with lid.
- Cook in a moderately slow oven (160C) for about 2 hours, or until meat is tender and sauce is slightly thickened. Season.
- To make topping, combine all ingredients in a small bowl.
- Serve osso bucco with couscous and lemon wedges. Sprinkle over topping.
Veal osso bucco is available from most butchers. To tell if casserole is cooked, the meat should be tender enough to fall apart using a fork.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.0 g|
|Total carbohydrates||28.2 g|
|- Sugars||17.7 g|
|Dietary fibre||3.8 g|