Masterchef Australia - Veal Osso Bucco with Cannellini Beans

Ingrediënten

• 1.5 kg bobby veal shin, cut 2.5cm thick — about 12 pieces
• 1 cup plain flour
• 100 ml olive oil
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 carrot, peeled and diced
• ¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
• 4 cloves garlic, roughly chopped
• 250 ml white wine
• 2 tablespoons tomato paste
• 1 bay leaf
• 6 sprigs thyme
• zest of 1 lemon
• 400 g tin crushed tomato
• 2 cups veal stock
• 100 g dried cannellini beans, soaked overnight
• To finish
  freshly cracked white pepper and sea salt
• ½ bunch parsley leaves, roughly chopped
• zest of 1 lemon
• 1 loaf crusty bread, thickly sliced

Materiaal

• frying pan
• oven-safe pot with lid

Bereiding

1. 1

   Preheat oven to 180ºC.

2. 2

   Season meat with salt and white pepper and toss in flour to coat, shaking off excess. Heat oil in a frying pan, add meat and panfry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook 10 minutes.⏱ 10 min

3. 3

   Add tomato paste and cook for 1-2 minutes and deglaze with wine.⏱ 2 min

4. 4

   Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.⏱ 120 min

5. 5

   Remove lid, cook for 45 minutes until sauce has thickened.⏱ 45 min

6. 6

   Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.

7. 7

   Serve with crusty bread.