Spiced Veal Osso Bucco with Herbed Couscous

Cook Time 2 hours

Servings 8

Ingredients

2-3 tbsp Olive oil
8 pieces veal osso bucco
1 tbsp garlic, crushed
1 tbsp red chilli, finely chopped
2 tbsp ground cumin
1/2 tbsp fennel seeds
2 cinnamon sticks
4 whole cloves
4 bay leaves
1 cup celery, diced
1 cup carrot, peeled & diced
1 brown onion, peeled & diced
2 cups red wine
2 x 410g cans of Ardmona diced tomato
Chicken stock
Zest of 1 orange
500g San Remo Couscous
1/4 cup parsley, finely chopped
1/4 cup dill, finely chopped
1 preserved lemon, flesh removed and rind finely sliced
2 tbsp butter
Salt and pepper

Method

Pre heat oven to 160°C.

Heat a large braising dish over medium heat, add the olive oil. Season veal with salt & pepper, then add to the hot pan, brown on both sides. Remove veal from dish and set aside.

Add the garlic, chilli, cumin, fennel seeds, cinnamon, cloves, bay leaves and fry off for approx 30 seconds.

Add celery, carrot and onion, stir through and reduce heat to medium heat.

Sweat off vegetables until soft and well caramelised.

Deglaze dish with the red wine and allow to reduce by half.

Add tomatoes and then add the reserved veal into the pan.

Mix well and cover with chicken stock. Add orange zest to dish.

Cover braising dish with lid or foil tucked in to create a tight seal and place into oven.

Bake for 1. to 2 hours, or until veal is soft and falling off the bone.