Lemon and silverbeet osso buco
7
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Tender, fall-off-the-bone pieces of meat are braised in delicious lemon and silverbeet.
Ingredients
Olive oil
1 tbs
Veal leg steak, raw
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)
Pitted green olives
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.
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