Cooler weather calls for some serious comfort
food. Enjoy these two family favourites
the healthier way thanks to Jenny Craig!
osso buco
Serves 4
Prep time: 15 minutes / Cooking time: about 3 hours
Good Food
Cooler weather calls for some serious comfort food.
2½ teaspoons olive oil
4 cut pieces veal shank, about 4 cm each (approx 1 kg) or
4 pieces osso buco
2 tablespoons plain flour
cracked black pepper
1 onion, diced
2 carrots, diced
1 stick celery, diced
2 cloves garlic, sliced
2 bay leaves
1 sprig rosemary
3 strips orange zest
2 cups salt-reduced beef stock
1 x 400 g can diced tomatoes
Gremolata
¼ cup flat-leaf parsley, chopped
1 tablespoon orange zest
1 clove garlic, minced
1 teaspoon fresh rosemary, chopped
Preheat the oven to 180ºC.
Heat two teaspoons of the oil in a large Dutch oven over a medium to high
heat; dredge the veal in the flour seasoned with pepper.
Place in the pan and brown, turning once, for 10–12 minutes total.
Remove from the pan and set aside.
Add the remaining half teaspoon of oil, onion, carrots, celery and garlic and
cook over a low heat until soft, 5–6 minutes. Add the bay leaves, rosemary,
zest, stock and tomatoes and bring to the boil.
Place the veal back in the pan, cover and place in the oven for 2–2½ hours,
or until the meat is tender and cuts with a fork.
Meanwhile, make the gremolata by mixing the parsley, zest, garlic and
rosemary together in a small bowl.
Serve osso buco with a sprinkling of gremolata and a side serve of
mashed potatoes.
bread and butterless pudding
Serves 4
Prep time: 5 minutes + 20–30 minutes’ standing time
Cooking time: 35–40 minutes
olive oil spray
4 slices fruit bread, cut into 2 cm cubes
1½ cups skim milk
2 eggs
3 tablespoons reduced-sugar jam
Spray an oven-proof dish with olive oil and add the bread. Whisk the mil