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Veal osso buco with crispy capers

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  • 8 veal shank pieces (osso bucco)
  • Extra virgin olive oil for brushing veal
  • Salt and pepper to taste
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 cup white wine
  • 1½ cups veal or beef stock
  • 12 baby carrots, peeled and trimmed
  • 2 tsp cornflour
  • 2 tsp water
  • 2 tbsp capers, rinsed
  • ¼ cup chopped parsley
  • 1 tbsp grated lemon rind


  1. Brush the veal with a little oil, season with salt and pepper. Heat a large frypan over a medium-high heat. Brown the veal in 2 batches, then remove each batch and place in a heavy-based pot.
  2. Pan fry onion for 3 minutes and add garlic – stir well. Pour in white wine and stock. Bring to boil then reduce to simmer.
  3. Pour mixture over the veal, cover partially and simmer for 1.5 hours. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.
  4. Add the baby carrots and cook for another 20 minutes, or until the veal and carrots are tender.
  5. Combine the cornflour with the water and add to the pot away from the heat – return to heat and cook while stirring over a medium heat until thickened.
  6. Pat the capers dry with kitchen paper and tip into a pan with some very hot olive oil. Cook, while stirring, for 1-2 minutes or until crisp. Scatter over the veal along with the parsley and lemon rind.
  7. Serve with cooked pasta or rice and seasonal vegetables.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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