slow-cooked veal in red wine
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slow-cooked veal in red wine
  • ¼ cup (60ml) olive oil
  • 4 x 200g osso buco (veal shin)
  • plain (all-purpose) flour, for dusting
  • 1 leek, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • ½ cup (125ml) red wine
  • ¾ cup (280g) tomato puree (sauce)
  • 3 cups (750ml) beef stock
  • 2 sprigs rosemary
  • 3 fresh bay leaves
  • sea salt and cracked black pepper
  • 1 x 400g can cannellini (white) beans, drained and rinsed