Paprika Veal Osso Bucco PHILLY

Paprika Veal Osso Bucco PHILLY
20 Mins
Prep time
165 Mins
Cooking time
Serves 6

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

  1. HEAT the oil in a large heavy based saucepan and cook the onion and capsicum for 4-5 minutes.
  2. 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.
  3. 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.