3 tbsp Extra Virgin Olive Oil
1.2kg veal osso bucco
1 onion, sliced
2 cloves of garlic, bruised
2 bay leaves
10 sage leaves
200ml white wine
600ml chicken stock
400g button mushrooms, halved
1 egg yolk
1 tsp fresh lemon juice
2 tbsp cream
Mashed potato or baked rice, to serve
Preheat the oven to 160°C and season the veal with salt and pepper.
Heat 1 tablespoon of oil in a casserole pan and lightly seal the meat on both sides. Remove and now add the onion, garlic, cloves, bay leaves and two sage leaves and cook on a low heat for 2-3 minutes to soften without any colour. Deglaze the pan with white wine and cook off alcohol for 3-4 minutes. Add the chicken stock and return the veal to the pan. Season again with salt and pepper and cover the stew with a piece of baking paper and then the lid. Cook in the cover for two hours or until the meat fall away from the bones easily, adding the mushrooms halfway through.
In a small saucepan, melt the butter. Add the flour stirring so as to prevent colouring then add 500ml of the liquid from the cooked stew, one spoonful at a time until smooth and thick. Remove from the heat and add the egg yolks, lemon juice and cream. Season to taste.
In a small pan heat remaining oil over a high heat and add the eight remaining sage leaves (being careful as they will spit in the hot oil). Toss in the oil until they become crisp and then drain on some paper towelling.
Served the veal pieces with mashed potato or rice and drizzle over the sauce. Garnish with crispy sage.