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Marinated Veal Osso Buco

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Marinated Veal Osso Buco
  Tried & Tested


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Recipe featured in:

Casseroles recipes;  Kids recipes;  Make Ahead recipes;  Suitable to Freeze recipes;  Winter recipes 

This recipe was featured in:

 Hearty Casseroles Collection


Everyone will love this lovely tender dish!


Prep 1 hr | Cook 2 hr




  • 1 onion, sliced
  • 2 carrots, chopped
  • 2 each bay leaves, thyme sprigs and sliced garlic cloves
  • 1 celery stalk, sliced
  • 2 cups red wine
  • 8 pieces veal osso buco
  • 400g can diced tomatoes
  • 1 cup beef stock


  1. Place onion, carrots, bay leaves, thyme sprigs, garlic, celery and wine into a large glass or ceramic bowl. Season veal with salt and pepper and add to marinade. Cover, chill for 1 hr, overnight if time permits.
  2. Heat 1 tablespoon oil in a large, heavy casserole pan over medium-high heat. Remove veal from marinade and pat dry with paper towel. Brown in pan on all sides then transfer to a plate.
  3. Strain the marinade through a sieve into a bowl. Add vegies to the pan and brown for 5 min. Return veal and add marinade, tomatoes and stock. Bring to the boil, then reduce heat to low, cover, simmer for 1 hr 30 min.
  4. Remove lid and cook for a further 30 min or until sauce has reduced and thickened and veal is tender. Serve with mashed potato and steamed beans. Garnish with chopped parsley and lemon zest.

Source: that's life! TEST KITCHEN

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