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.
½ cup olive oil, plus 1/4 cup extra
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.