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Veal Osso Bucco with Cannellini Beans
Recipe by Gary Mehigan
Try out Gary Mehigan’s Osso Bucco for a delicious wintery dinner.
- Steps
- Ingredients
Steps
- Preheat oven to 180⁰C.
- Season meat with salt and white pepper and toss in flout to coat, shaking off excess. Heat oil in a frying pan, add meat and panfry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook 10 minutes.
- Add tomato paste and cook for 1-2 minutes and deglaze with wine.
- Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.
- Remove lid, cook for 45 minutes until sauce has thickened.
- Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
- Serve with crusty bread.
