Veal Osso Bucco

Delicious slow roasted Veal Osso Bucco

• 1 tablespoon olive oil


• 4 (650 g)  veal shanks osso bucco


• 2 large carrots, peeled, roughly chopped


• 410 g can chopped tomatoes with roasted capsicum


• 2 tablespoons fresh thyme leaves


• 400 g can Cannellini beans, drained, rinsed

• Heat oil in a large saucepan over medium-high heat.


• Add the meat, cook for 1 to 2 minutes each side or until browned.


• Add carrot, tomato and 1/2 cup cold water.


• Cover and bring to the boil.


• Reduce heat to low.


• Simmer for 1 hour or until meat is tender.


• Add thyme and beans.


• Season with salt and pepper.


• Cook for 3 to 5 minutes or until heated through.


• Serve.