Ingredients

• 80 ml tomato paste
• 1 small onion (chopped)
• 2 stalks celery
• 2 carrots
• 6 osso bucco steaks (veal shanks)
• 40 ml butter
• 40 ml olive oil
• 20 ml raw sugar
• 250 ml dry sherry
• 125 ml water
• plain flour (for dusting meat)
• salt
• pepper
• garlic
• parsley (chopped)

Method

1. Cut the edges of the meat (to stop curling).
2. Dust meat with seasoned flour.
3. Heat oil and butter in pan
4. Fry meat until brown.
5. Remove meat to casserole dish and using same pan lightly fry vegetables.
6. Mix sugar, tomato paste, sherry, water, salt and pepper in jug (until sugar dissolved) and add to vegetables.
7. Check flavor of sauce and add sugar if too tart.
8. Pour contents of pan over meat and cover with lid or foil.
9. Add water if meat not completely covered.
10. Cook at 160 ºC for 2.5 hours.

Best served: Hot with rice or some other starch which soaks up the sauce

Preparation Notes

Storage

• Storage: Refrigerator for 3-4 days
• Freezer: Unknown (unlikely)
• Reheat: Microwave or Oven