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Osso Bucco

Ingredients
100 ml Olive oil
10 Pieces sliced veal knuckle
100 g diced carrot
100 g diced onion
100 g diced celery
4 cloves garlic crushed
1 x 400 g tin whole peeled tomatoes
250 ml white wine
250 ml veal stock
2 bay leaves
Zest ½ lemon + juice
Chopped parsley
Flour for dusting
Salt & Pepper

Method
Dust veal lightly in flour & season, heat a pan & add ½ the oil, brown veal & set aside. Add rest of oil & add vegetables, brown slightly, add white wine & reduce by half. Add rest of ingredients & bring to boil.
Place veal in a braising dish & pour sauce over, place in oven at 170 oc with a lid & cook for 1- 1& 1/2 hours till soft.

 

 
Recommended Wine:
"Single Wire" Shiraz
 
 
         
           
TIN SHED WINES 0|0 PO Box 504, Tanunda SA 5352 0|0 T: (08) 8563 3669 0|0 F: (08) 8563 3278 0|0 E: info@tinshedwines.com
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