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Osso Bucco & Borlotti Bean Pie

Warm up your week with this deliciously hearty pie. The braised veal and borlotti beans in a rich tomato sauce with a crunchy crumb topping is great when served with peas and creamy mash.

Osso Bucco & Borlotti Bean Pie

Warm up your week with this deliciously hearty pie. The braised veal and borlotti beans in a rich tomato sauce with a crunchy crumb topping is great when served with peas and creamy mash.

Serves 4

½ cup olive oil, plus 1/4 cup extra

for drizzling

1kg veal osso bucco

½ cup flour

1 brown onion, chopped

3 garlic cloves, chopped

1 cup red wine

2 (400g) cans diced tomatoes

2 cups beef stock

2 bay leaves

½ cup oregano leaves

2 cups fresh borlotti beans

4 slices sourdough bread, torn

1 lemon, zest finely grated

2 tbsp parsley, finely chopped

1 Preheat oven to 180°C. Heat 1/2 cup oil in a heavy-based saucepan over high heat. Dust veal in flour and cook in batches for 2-3 minutes on each side or until browned; 
set meat aside.

2 Add onions and garlic to saucepan and cook for 2-3 minutes or until soft. Add veal back into pan with red wine, tomatoes, beef stock, bay leaves, and oregano. Cover and cook in oven for 1 hour.

3 Add beans and cook for another 30 minutes or until beans are tender and meat falls off the bone.

4 Remove bones from pot and flake meat with a fork. Season with sea salt and freshly ground black pepper and spoon into a pie dish.

5 Place sourdough bread, lemon zest, and parsley in a bowl and drizzle with extra olive oil; toss to combine.

6 Place bread on top of osso buco and bake for 20 minutes or until golden. Serve hot.

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