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OSSO BUCO

OSSO BUCO

OSSO BUCO is a classic Italian dish of slow cooked veal shanks in tomato sauce, served traditionally with Risotto Milanese.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Mains
Cuisine American-Italian
Servings 5 servings
Calories 549 kcal

Equipment

  • large heavy based pot

Ingredients
  

  • 5 pieces thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef)
  • Salt
  • Pepper
  • Kitchen string (optional)
  • 2 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 small carrot finely chopped
  • 1 stick celery finely chopped
  • 800 g crushed tomato 1 can
  • 1 cup dry white wine (not sweet, not fruity), or chicken broth
  • 1 cup chicken broth
  • 1 cube chicken bouillon (optional, or use beef)
  • 2 tablespoon tomato paste
  • 3 sprigs thyme or 1 ½ teaspoon dried thyme
  • 2 leaves bay leaves

Gremolata

  • 1 cup parsley leaves (flat or curly), lightly packed
  • 2-3 teaspoon lemon zest finely grated
  • 1 clove garlic minced

For Serving

  • Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta

Instructions
 

  • Sprinkle both sides of the veal very generously with salt and pepper.
  • Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.
  • If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.
  • OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation.
  • Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.
  • Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks.
  • Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.

Serving

  • Traditionally served with Saffron Risotto (Risotto Milanese), but is also terrific with mashed potato, creamy polenta or even pasta.
  • Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.

Gremolata

  • Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.

Notes

Osso Buco are thick steaks cut from veal shanks. The thicker, the better, as if they are too thin, they will cook to “fall apart” too quickly without developing enough flavour. This recipe can also be made with beef but note that beef flavour is stronger than veal.

Nutrition

Serving: 516gCalories: 549kcal
Keyword Gremolata, Italian Cuisine, OSSO BUCO, slow-cooked, tomato sauce, veal
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