Gary Mehigan's Veal Osso Bucco with Canelloni Beans

Ossobuco or osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank.
Originally, Ossobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.

This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the thigh which has a higher proportion of meat to bone.^[4] The shank is then cross-cut into sections about 3 cm thick.

The version below was cooked by Gary during Masterclass on Masterchef, I liked how it looked and tasted.

1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces)
1 cup plain flour
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
Zest of 1 lemon
400g tin crushed tomato
2 cups veal stock
100g dried cannellini beans, soaked overnight

To finish
Freshly cracked white pepper and sea salt
½ bunch parsley leaves, roughly chopped
Zest of 1 lemon
1 loaf crusty bread, thickly sliced

Preheat oven to 180⁰C.

Season meat with salt and white pepper and toss in flout to coat, shaking off excess. Heat oil in a frying pan, add meat and panfry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook10 minutes.

Add tomato paste and cook for 1-2 minutes and deglaze with wine.

Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.

Remove lid, cook for 45 minutes until sauce has thickened.

Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.

Serve with crusty bread.

Bon Appetite!