Ok, so Osso Bucco is Italian but in the South of France much of the food is similar to Italian.

Veal Osso Bucco is a family favourite. It’s easy to make and delicious. Traditional recipes calls for white flour making it unsuitable for gluten free and paleo diets.

This recipe needs to be made in a heavy based pan on a low heat. I have a Le Creuset pot that is perfect.
The veal falls off the bone making it a great first food for your BLW baby!

Paleo French Cooking Presents:

Paleo Veal Osso Bucco Recipe

Preparation time: 15 mins Cooking time: 1.5-2 hrs.

Ingredients (makes 4 servings)

• 4 good size veal shank slices with the bone in (2cm thick)
• 4 carrots
• 4 sticks of celery
• 2  large onions
• 3 large ripe tomatoes (you use 1/2 a can of tinned tomatoes – 200g)
• 1 handful of fresh parsley
• 1 tsp Herbes de Provence
• Pepper (salt is optional – I just never use it to cook)
• 2 cloves of garlic
• 1 organic lemon
• 1 large glass of white wine (optional – you can use water instead)
• Olive oil

Method:

1. Dice the onions, carrots and the celery. Chop the tomatoes (if you are using fresh ones) Set aside
2. Heat the olive oil in the pan on a high heat and brown the veal on both sides
3. Remove the veal and add the onions, carrots and celery. Fry until the onions are golden.
4. Add the tomatoes, gently stir until bubbling.
5. Add pepper and herbs. Stir.
6. Lay the veal on top of the vegetables
7. Add the wine/water until the veal is almost covered. Don’t drown it.
8. Reduce the heat so that it’s on a low simmer and cover with a close fitting lid.
9. Leave to cook for 1hr. You can turn the veal over half way if you like.
10. If it’s looking too watery remove the lid.
11. Crush the garlic in a small bowl and mix with the parsley, grate the zest of a lemon into the bowl and mix. The amount of lemon depends on your personal taste.
12. Add the garlic, lemon, and parsley mixture to the pan. Stir.
13. Cook for a further 10 mins and serve!
14. Serve with green beans or any other vegetables!

Bon Appétit!