Osso Buco With Couscous - cooking recipe

Ingredients

2 carrots, medium, finely chopped
2 celery ribs, finely chopped
1 brown onion, large, finely chopped
cooking spray
2 garlic cloves, crushed
8 veal bones, osso buco
1/2 cup plain flour
1/3 cup tomato paste
800 g canned tomatoes, diced
2 cups beef stock
2 bay leaves
3 cups couscous, prepared, strips of lemon zest and oregano leaves to serve

Preparation

Preheat oven to 200 degrees C / 180 degrees C fan forced.
Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
Serve at once.