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https://www.philly.com.au/recipe/paprika-veal-osso-bucco/
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Paprika Veal Osso Bucco PHILLY
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Paprika Veal Osso Bucco PHILLY
20 Mins
Prep time
165 Mins
Cooking time
Serves
6
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What you need
2 tablespoons oil
1 large onion, finely chopped
2 large green capsicum, cut into 2 cm pieces
¼ cup seasoned flour
1 tablespoon paprika
1½ kg veal shanks (osso bucco)
400g can chopped tomatoes
1 cup red wine
2 tablespoons VEGEMITE
1 tablespoon brown sugar
2 bay leaves
2½ -3 cups water
Salt and freshly ground black pepper, to taste
125g PHILADELPHIA Block Cream Cheese, chopped
Cooked pasta, for serving
Chopped parsley, for serving
How to make it
HEAT the oil in a large heavy based saucepan and cook the onion and capsicum for 4-5 minutes.
COMBINE the flour and paprika and then toss the veal in the mixture to lightly coat. Push the vegetables to the side of the pan; add the shanks and brown.
ADD the tomatoes, wine, VEGEMITE, sugar, bay leaves and enough water to just cover the meat. Season, cover and simmer for 2 hours or until the meat is tender. Stir in the PHILLY and cook for a further 5 minutes. Spoon the osso bucco into serving bowls over the hot pasta and sprinkle with a little chopped parsley. Serve immediately.
Recipe or Meal Type
Dinner |
Slow Cooker
Cuisines
Italian
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