With the recent rainy weather in Sydney and a slight cold on the way? I have decided to give this nice long-cooking dish a try.
All up this recipe takes about 2.5 hours to cook but you wont be disappointed! To think a year ago I'd probably have a glass of wine in my hand and some mashed potatoes on the boil is very strange! This time I won't be serving with mash, just some nice steamed greens to ward off the nasties.
INGREDIENTS
4 x 200g veal osso bucco
coconut flour for dusting
1 tablespoon olive oil
1 onion, chopped
2 tsp minced garlic
1 carrot, grated
400g can of peeled tomatoes
3 cups of chicken stock
5 sprigs thyme
2 bay leaves
2 sticks cinnamon
50g pumpkin, peeled and cut into wedges
sea salt and cracked pepper
Serves 4.
METHOD
- Preheat oven to 160 degrees celcius
- Dust veal with flour
- Heat large frying pan over high heat, add oil and veal and cook 3 minutes each side or until brown
- Remove from pan, place in a baking dish, set aside
- Reduce heat to medium, add onion and garlic and cook for 3 minutes
- Add carrot, cook for a further 2 minutes
- Add tomatoes and stock and stir to combine
- Add thyme, bay leaves and cinnamon and bring to boil
- Spoon onion mixture over the veal and cover with a rectangle of baing paper
- Place in oven and cook for 90 minutes
- Add pumpkin, salt and pepper and cook for a further 40 minutes or until pumpkin is tender
- Discard cinnamon to serve
NUMBERS
Adapted from: Donna Hay Issue 32 April/May 2007
