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