Osso bucco

Recipe from: 6/1/2006 12:00:00 AM
Osso bucco

Ingredients 19
Servings 8
Time 20 mins

Ingredients

  • 2
    kg
    veal shin, cut into 5cm pieces
  • 30
    ml
    cake flour
  • 60
    ml
    olive oil
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 40
    ml
    butter
  • 4
    onions, finely chopped
  • 1
    large carrot, finely chopped
  • 2
    celery sticks, finely chopped
  • 2
    cloves
    garlic cloves, crushed
  • 125
    ml
    dry white wine
  • 125
    ml
    home-made brown stock
  • 820
    g
    tinned chopped tomatoes
  • 1
    bunch
    fresh parsley, chopped
  • 5
    sprig
    fresh thyme
  • 2
    bay leaves
  • 1
    lemon
    Citrus gremolata: zest of 1 lemon
  • 1
    orange
    zest of 1 orange
  • 125
    ml
    fresh parsley, finely chopped
  • 2
    garlic cloves, crushed
 

Method

90 mins
 
1. Make cuttings 2cm apart into the fatty edges of the veal shin to prevent it from curling up during the browning process. Coat the meat with flour and shake off the excess. Heat the oil in a heavy-based saucepan and brown the meat in batches until golden brown. Season to taste with salt and freshly ground black pepper.

2. Drain off the excess fat and heat the butter in the same saucepan. Sweat the onion, carrot and celery over a low heat until soft. Add the garlic and stir-fry for another minute or two. Add the wine and stock and scrape the bottom of the saucepan to loosen the brown bits.

3. Add the meat to the ingredients in the saucepan and stir until the meat and vegetables are evenly distributed. Add the tomatoes, parsley, thyme sprigs and bay leaves. Bring to the boil, reduce the heat and cover with the lid. Allow the mixture to simmer for about 1½ hours over a low heat, or place in a preheated oven (180°C) for the same period of time.

4. Prepare the gremolata: Mix the citrus zest, parsley and garlic and sprinkle this over the osso bucco just before serving with buttered pasta shells, cooked rice, soft polenta or risotto flavoured with saffron. In Italy, osso bucco is served with risotto.

 

Read more on: beef
 

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