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8 February 2010 News

From a Mitolo newsletter this past year, we could not resist sharing the recipe below from Frank Mitolo’s mother. ¬†To be served, naturally, with Mitolo G.A.M.

Osso Bucco (serves 4)

4 osso buco ( 2-inch thick rounds of veal knuckle )
plain flour, for dusting
1 onion finely chopped
1 carrot finely chopped
1 celery stick
1 cup dry white wine
200g peeled tomatoes
500g fresh peas, shelled
4 bay leaves
olive oil
80g butter
salt and pepper

Lightly dust the veal with flour. Melt the butter in a frying pan, add the veal on high heat turning frequently until veal is brown all over then sit to rest.  Finely chop the onion, carrot and celery then place in a large deep pan with olive oil and cook for 5-6 minutes. Add the tomatoes, peas, wine and bay leaves and cook for 10 minuets, add salt and pepper as required . Place the veal in the pan and place a lid on and put into a pre heated oven on 200 degrees for 2 hours. Serve on top of soft potato mash with a sprinkle of parsley.