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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 24 - Veal osso bucco with cannellini beans

MasterChef Australia on TV ONE

Veal osso bucco with cannellini beans

MasterClass with Gary Mehigan

1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces)
1 cup plain flour
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
1/4 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 stock
100g dried cannellini beans, soaked overnight
To finish
Freshly cracked white pepper and sea salt
1/2 bunch parsley leaves, roughly chopped
Zest of 1 lemon
1 loaf crusty bread, thickly sliced

1. Preheat oven to 180 C.

2. Season meat with salt and white pepper and toss in flout 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.

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

4. Add remaining ingredients. Cover with a lid and cook for 1 1/2-2 hours.

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

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

7. Serve with crusty bread.