Alive and Cooking

Veal Osso Bucco with Herbed Cabbage

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(Serves 4)
4 osso bucco
1 brown onion, sliced
2 field mushrooms, sliced 2cm thick
3 carrots, quartered lengthways
2 cloves of garlic
1 glass red wine
1 tbsp tomato paste
1 litre beef stock
Plain flour
Olive oil
Herbed Cabbage
20g butter
½ baby cabbage, finely shredded
½ cup basil, finely shredded
Handful of parsley, chopped
Splash of olive oil
50ml red wine vinegar


Place the veal osso bucco into flour to coat.
Heat an ovenproof frying pan with a splash of olive oil. When smoking hot, add the veal and fry for about 2-3 minutes on each side or until browned.
Place in the vegies and the red wine, allowing it to boil for a minute.
Add the tomato paste and the beef stock, stir and pop on the lid. Place into a preheated oven at 200°C for 1-2 hours. Serve the veal with the pan juices and herbed cabbage. (See below.)
Just before serving, prepare the herbed cabbage. Put a pan on to heat, add the butter and splash of oil.
Toss in the cabbage, herbs and red wine vinegar. Cook briefly until heated through and slightly softened.

Veal Osso Bucco with Herbed Cabbage