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How to make Osso bucco with tomato and cannellini beans

Yield = 4
Prep time: 0:15
Cook time: 2:15
Total time: 2:30

Ingredients

  • 2 tablespoons olive oil
  • 4 pieces (about 1.2kg) veal osso bucco
  • 2 carrots, thickly sliced
  • 2 brown onions, diced
  • 3 cups beef stock
  • 400g can diced tomatoes
  • 2 x 400g cans cannellini beans, drained, rinsed
  • Steamed greens, to serve
  • Basil leaves, to serve

Method

  • Step 1 Preheat oven to 170C. Heat oil in a large ovenproof saucepan over medium-high heat. Dust osso bucco with flour and cook for 4 mins each side or until browned. Transfer to a plate.
  • Step 2 Add carrot and onion to pan and cook, stirring with a wooden spoon and scraping the bottom of the pan to dislodge any bits that have cooked onto the base, for 2 mins or until onion softens. Return beef to pan and add the stock and tomato. Bring to the boil. Cover and bake in oven for 1 1/2 hours.
  • Step 3 Add cannellini beans, cover and bake for a further 30 mins or until the meat is falling off the bone. Skim off any fat that has risen to the surface. Season with black pepper.
  • Step 4 Divide osso bucco and steamed greens among serving bowls and top with basil to serve.