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Photo of Lemon and silverbeet osso buco by WW

Lemon and silverbeet osso buco

7
PersonalPoints™ per serving
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Moderate
Tender, fall-off-the-bone pieces of meat are braised in delicious lemon and silverbeet.

Ingredients

Olive oil

1 tbs

Lean veal leg steak

500 g, (buy 1.2kg Osso buco or veal shank)

Brown onion

1 medium, finely chopped

Garlic

2 clove(s)

Tomato pasta sauce

2 cup(s)

Green olives, drained

50 g, sicilian variety

Lemon(s)

1 medium, quartered

Silverbeet

4 cup(s), 1 bunch, stems removed, shredded

Instructions

  1. Preheat oven to 180°C or 160˚C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Season osso buco with salt and pepper. Cook, turning, in 2 batches, for 6–8 minutes or until browned. Transfer to a plate.
  2. Add onion and garlic to dish and cook, stirring, for 5 minutes or until softened. Add pasta sauce, olives, lemon and 1 cup (250ml) water. Return osso buco to pan and bring to the boil. Bake, covered, for 2½ hours or until meat is very tender. Remove from oven. Discard lemon.
  3. Add silverbeet leaves and set aside, covered, for 1–2 minutes or until leaves have wilted. Serve.

Notes

SERVING SUGGESTION: Steamed green beans, plus creamy polenta. Bring 3 cups (750ml) reduced-salt chicken stock and 1 cup (250ml) skim milk to the boil in a medium saucepan over medium heat. Reduce heat and gradually stir in 1 cup (170g) yellow polenta. Cook, stirring, for 6–8 minutes or until thickened. Season with salt and pepper.

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