Veal osso bucco recipe

Ingredients

• 2 small pieces veal osso bucco
• 4 teaspoons wholemeal plain flour
• Sea salt and ground black pepper, to taste
• 1½ teaspoons olive oil
• 1 small onion, diced
• 3 garlic cloves, crushed
• 1 medium carrot, diced
• 2 celery stalks, diced
• 2 bay leaves
• 300 g tinned crushed tomatoes
• 1 cup (250 ml) reduced-salt vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Chopped fresh parsley, to garnish

• 1 medium sweet potato, peeled and cut into 2 cm cubes
• ¼ cup (60 ml) semi-skimmed milk
• 30 g parmesan cheese, grated
• Sea salt and ground black pepper, to taste

1. Preheat the oven to 150°C (130°C fan/gas 2).
2. Place the osso bucco, flour, salt and pepper in an oven bag (or ziplock bag) and shake to lightly coat each piece of osso bucco. Remove from the bag and shake off any excess flour.
3. Heat the oil in a saucepan over medium heat. Add the osso bucco and cook for 4–5 minutes or until lightly browned, turning occasionally. Remove the osso bucco from the saucepan and set aside.
4. Add the onion, garlic, carrot, celery and bay leaves to the pan and cook for 3–4 minutes or until soft, stirring occasionally. Add the tomatoes, stock, thyme, oregano, salt and pepper and bring to the boil.
5. Transfer the osso bucco and vegetable mixture to a casserole dish and cover with a lid or foil. Cook in the oven for 1½ hours.
6. Remove the lid or foil and cook for a further 15 minutes to allow the sauce to thicken.
7. Meanwhile, to make the mash, bring a saucepan of water to the boil over medium–high heat. Add the sweet potato and cook for 10 minutes or until tender. Drain and return the sweet potato to the warm saucepan. Shake over low heat for 30 seconds or until the excess moisture evaporates. Remove from the heat.
8. Using a potato masher, roughly mash the sweet potato. Gradually add the milk and mash until smooth. Add the parmesan, salt and pepper and stir until combined.
9. To serve, place the mashed potato on two serving plates and top with the osso bucco. Sprinkle over the parsley.