Recipe: Osso Buco

OSSO BUCO

Osso Buco is an excellent stew for the winter months. It's a Milanese dish of veal shanks braised with wine, vegetables and stock until the meat is falling off the bone. We serve ours on a bed of polenta with mashed mixture of fresh blanched tomatoes, parsley, lemon and garlic.

Ingredients

  • 2 onions
  • 1 carrot
  • 1 stick celery
  • 4 veal shanks
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 tbsp tomato puree
  • 200 ml white wine
  • 1 bay leaf
  • 2 sprigs thyme
  • 1/2 tsp ground cloves
  • 1 pinch saffron
  • 750 ml chicken stock
  • 3 fresh plum tomatoes
  • 1 tbsp lemon zest
  • 4 tbsp chopped parsley
  • 1 clove garlic
Brown the Shanks

Step 1

Brown The Shanks

Peel and finely dice the onion and carrot. Dice the celery the same size. Season the veal shanks with flour, salt and pepper. Add 1tbsp of butter to a large saucepan or stockpot over a high heat and add your veal shanks. Fry for 5 minutes on each side until caramelised to a deep brown. Remove the shanks from the pan and set aside on a plate.

Simmer

Step 2

Simmer

Add the other 1 tbsp of butter to the pan and add the onions. Deglaze with a dash of water to lift off all the sticky bits leftover from the veal. Fry gently over a medium-low heat for 10 minutes until they’re translucent and beginning to go golden brown. Add the carrot and celery and fry for another 5 minutes, then add the tomato puree. Cook out for a final 5 minutes before deglazing with the wine. Return the veal to the pan with the bay leaf, thyme, cloves and saffron. Pour over the chicken stock until it just covers the veal. Bring to a boil then turn down to a simmer. Simmer for 90 minutes, until the sauce has reduced and the veal is falling off the bone.

Prepare the Tomatoes

Step 3

Prepare The Tomatoes

Blanch the tomatoes in boiling water for 10 seconds then remove them and peel. Remove the seeds and dice the flesh. Transfer the diced tomato into a small mixing bowl and add the lemon zest and parsley. Peel and mince the garlic and add that to the mixing bowl. Stir it all up until combined.

Serve

Step 4

Serve

Serve 1 veal shank per plate over some cooked polenta with plenty of sauce. Top each shank with the parsley and tomato mix and enjoy! Serves 4

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