4 large or 8 small veal osso buco, about 1.2 kg
⅓ cup plain flour, seasoned
50 g butter
½ cup red wine
400 g can diced tomatoes
6 garlic cloves, coarsely chopped
2½ cups chicken stock
30 g good quality dark chocolate, broken into pieces
⅓ cup chopped fresh parsley
2 cloves finely chopped garlic
Zest of 1 orange
- Dust veal with seasoned flour, shaking off the excess. Melt butter and 1 tablespoon olive oil in a large flameproof casserole dish over medium- high heat. Brown veal for 2 min each side then arrange in a single layer over base of the dish. Pour over the wine and allow to bubble up.
- Add the tomatoes, garlic and stock so it just covers the meat. Bring to a gentle boil. Place a layer of baking paper, cut to fit, over the meat. Cover with a lid, reduce heat to low and simmer for 1 hr 30 min. Meat should be nearly falling off the bone.
- Remove lid and baking paper and, if desired, boil until sauce reduces and thickens to your liking. Add the chocolate piece by piece, stirring until smooth. Season to taste and serve with cooked couscous or polenta and steamed greens. Sprinkle with Orange Gremolata to serve.
- Combine ⅓ cup chopped fresh parsley, 2 cloves finely chopped garlic and the zest of 1 orange in a bowl. Toss to combine.