Recipe-67

Classic Veal Osso Buco (Braised Veal Shanks)

 
Osso Buco is an Italian dish and literally means “hole in the bone” referring to the marrow hole in the centre of the veal shank bone.This tender and flavoursome Veal Osso Buco, is made in a traditional sauce and is topped with a fresh, zesty Gremolata. A low maintenance dish with sensational results and tastes even better the second day! Serve alongside a creamy saffron risotto, mashed potatoes, creamy polenta or your favourite pasta for an ultimate comforting meal.
 
INGREDIENTS FOR OSSO BUCO
 

• 4 thick Osso Buco steaks = Veal shanks cut into four pieces 1 to 1 1/2 inches thick (3 to 4 cm high) (ask your local butcher or supermarket)

• 1 medium onion

• 50g (1/2 stick) of unsalted butter

• 50g (1/3 cup) of all purpose flour

• 100ml (1/2 cup) of dry white wine

• 600ml (2 cups) of chicken or beef broth

• 1 tablespoon of tomato paste

• 2 tablespoons of extra virgin olive oil

• Pinch of salt

• Freshly ground black pepper
 
INGREDIENTS FOR GREMOLATA
 

• Bunch of parsley

• 1/2 lemon zest

• 1 garlic clove
 

Method

 

1. Prepare the veal shanks. IMPORTANT: cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.
 
2. In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.
 
3. Now put the floured Osso Buco in the pan with the fried onion.
Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
 
4. Heat the meat broth. Lower the heat and cover the shanks with the hot broth.
 
5. Now add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid.
 
About every 30 minutes, turn the veal shanks gently, making sure they don’t stick to the bottom. Add some extra broth during cooking if necessary. The sauce must be thick and creamy, not too liquid.
 
6. In the meantime, prepare the Gremolata. So chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.
 
3. Once the veal is falling-off-the-bone tender, it is ready to serve! Topped with the fresh Gremolata.
This dish is even more amazing paired with a Saffron Risotto (Risotto alla Milanese)
 

For some inspiration, see our Saffron Risotto (Risotto alla Milanese) recipe here;

 

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