Capretto Osso Bucco Capretto with red wine, garlic and fresh herbs gives a unique and delicious flavour for this traditional dish.

Source: Capretto, published by Australian Meat and Livestock Corporation Food Service.

Ingredients
30 x 70g capretto osso bucco cut (leg chop)
salt and pepper to taste
80g flour
90mL olive oil
6 garlic cloves, crushed
500g brunoise of mixed carrot, leek, onion and celery
550mL red wine, cabernet sauvignon
1lt brown stock
150g tomato paste
2 bouquet garni
30mL lemon juice
50 small yellow squash, blanched
50g butter
20g julienne of basil, lemon zest and chopped parsley

Method
Season capretto osso bucco with salt and pepper. Lightly coat with flour and seal in a hot pan.
Place capretto in an oven proof dish. Sweat garlic and brunoise of vegetables.
Pour off excess oil, deglaze with red wine and brown stock. Add tomate paste, bouquet garni and pour over capretto.
Cover and oven braise gently at 170C for 1 1/2 hours until tender. Remove bouquet garni, correct the consistency, seasoning and add lemon juice to taste.
To serve: glaze squash with the butter and garnish with julienne basil, lemon zest and chopped parsley.