A slightly modified version of the famous SA Premiers’, Don Dunstan’s Cookbook 1976 recipe for Osso Bucco. A classic cookbook in a barren culinary era. Don was a flamboyant and brilliant politician with his penchant for pink short pants and safari suits in parliament and his pre poll driven visionary leadership years ahead of his time. His electorate in Norwood was a hotspot of Italian and Greek migrants, cultures and new culinary adventures. I fondly remember going through the old antique (junk) shops on the parade with my older sisters and being introduced to real coffee. What an adventure!
Method
In a heavy pan or casserole melt butter and add chopped carrot, onions, celery and garlic and sauté for 10-15 minutes the vegetables are lightly coloured. Remove from heat.
Season veal shanks with flour and salt and pepper. In a large fry pan with 6 tablespoons of oil brown shanks on moderate heat. Transfer shanks and any brown bits into casserole/pot with sautéed vegetables. Add wine and beef stock, parsley and orange zest and bring to boil and then cook on moderate heat for 1-1/2 hours. Add more stock if necessary.
Serve with mashed potatoes and green beans sautéed in onions and tomatoes. A very tasty meal. Costs today 2020 for about $36 or $6 per serve.
Ingredients
2 finely chopped onions
2 finely chopped carrots
3 sticks of celery finely chopped
1 finely chopped clove of garlic
6 (osso bucco) veal shanks cut
into pieces
Flour
Vegetable oil
2 medium glasses of wine
A cup of beef stock
2 tins of diced tomatoes
2 teaspoons basil and thyme
Salt and pepper
6 sprigs of parsley
2 piece orange zest
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