Updated: May 23, 2020
Photo b Pixabay Published October 23, 2017 Updated May 14, 2020
A slight twist on the traditional Milanese osso buco that lacks nothing but a little effort. This hearty stew is perfect over rice, pasta, or by itself.
Prep Time: 15 minutes
Cook Time: 2 hours
Serves: 6 to 8
Skill Level: Easy
2 pounds veal stew meat or shoulder, cut into 1/2-inch chunks
2 tablespoons sunflower oil
4 tablespoons flour
salt and pepper, to taste
4 tablespoons cannabutter
1 cup yellow onion, diced
1/3 cup celery, finely diced
3/4 cup carrot, finely diced
3 tablespoons garlic, minced
1 teaspoon oregano, coarsely chopped
1 teaspoon thyme leaves
2 tablespoons parsley, coarsely chopped
1/2 cup dry white wine
28-ounces peeled whole Italian plum tomatoes, drained and coarsely chopped
3 1/2 cups chicken broth
Preheat the oven to 320F.
Heat sunflower oil in a pan over medium-high heat.
In a small bowl add the flour, salt, and pepper and combine well.
Coat the veal cubes in flour mixture. Shake off excess flour and add the meat to the hot pan, browning the meat on all sides. Set aside in a separate bowl.
In the same pan as you cooked the veal, over medium-low heat sauté the cannabutter, garlic, onion, carrot, and celery for about 5 minutes.
In an ovenproof dish add the sautéed vegetables, making sure to get every last drop from the pan!
Add the chicken broth, thyme, tomatoes, oregano, parsley, cooked veal, and white wine. Combine well.
Cover the ovenproof dish and bake for about an hour and 15 minutes stirring occasionally.
Remove from oven and stir well before serving.
Serve over mashed potatoes, pasta, or risotto.
If the stew is too thin remove the lid for 10 minutes.
If the stew is too thick add a bit of chicken broth.