Lemon and silverbeet osso buco
lean veal leg steak
500 g, (buy 1.2kg Osso buco or veal shank)
1 medium, finely chopped
tomato pasta sauce
green olives, drained
50 g, sicilian variety
1 medium, quartered
4 cup(s), 1 bunch, stems removed, shredded
- 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.
- 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.
- Add silverbeet leaves and set aside, covered, for 1–2 minutes or until leaves have wilted. Serve.