Veal Osso Bucco with Cannellini Beans

I love Gary Mehigan's recipes from TV show Masterchef Australia. I've been meaning to try out this recipe for quite some time and finally got the chance to cook it this weekend. Thankfully, this is one of the easier recipes to cook and it's absolutely delicious! Packed full of flavour and perfect to eat on a cold Winter's night.

Recipe adapted from Masterchef 2011, Masterclass 

Ingredients

1.5kg veal osso bucco
½ cup plain flour
50ml 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
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
zest of 1 lemon
400g tin crushed tomato
2 cups veal or beef stock
100g dried cannelini beans, soaked overnight or 100g tinned cannellini beans, drained, rinsed

To finish

Freshly cracked pepper and sea salt
½ bunch parsley leaves, roughly chopped
zest of 1 lemon
1 loaf crusty bread, thickly sliced

Method

1. Preheat oven to 180⁰C.
2. Season meat with salt and pepper and toss in flour to coat, shaking off excess. Heat oil in a frying pan over high heat, add meat and pan fry until caramelized then remove meat from pan and set aside to a plate. Reduce to medium-high heat. Add celery, onion, carrot, reserved parsley stalks and garlic to pan, cook for 8-10 minutes.
3. Add tomato paste and cook for 1-2 minutes then deglaze pan with wine.
4. Add all remaining ingredients including the meat to pan. Cover with a lid and cook in oven for 1½-2 hours.
5. Remove lid, cook for a further 45 minutes or until sauce has thickened.
6. Remove pan from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
7. Serve with crusty bread.

Notes & Tips

If using tinned cannellini beans, add when almost ready to serve