Spiced Veal Osso Bucco with Herbed Risoni

Cook Time 2.5 hours

Ingredients

500g San Remo Risoni
8 pieces veal osso bucco
1 tbsp red chilli, finely chopped
2-3 tbsp olive oil
2 tbsp ground cumin
½ 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
Chicken stock to cover dish (1-2 litres)
Salt and pepper to taste
Zest of 1 orange
1 tbsp garlic, crushed
2 x 410g cans of Ardmona diced tomato

Herbed Risoni
2 tbsp butter
1/4 cup dill, finely chopped
1/4 cup parsley, finely chopped
1 preserved lemon, flesh removed and rind finely sliced

A warming and hearty dish. Spiced Veal Osso Bucco with Herbed Risoni!

Method

1. Pre heat oven to 160°C.

2. Heat a large braising dish over medium heat. Add the olive oil.

3. Season veal with salt & pepper. Add to the hot pan and brown on both sides. Remove veal from dish and set aside.

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

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

6. Sweat off vegetables until soft and well caramelised.

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

8. Add tomatoes and then add the reserved veal into the pan. Mix well and cover with chicken stock. Add orange zest to dish.

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

10. Bake for 1½ to 2 hours, or until veal is soft and falling off the bone.