Osso Buco is a great warming meal to keep those winter chills away. Put some music on, pour yourself a glass of wine and have fun rustling up this delicious dish.
Osso Buco
Serves four
Ingredients
- 1 Kg Veal shanks
- 1/2 cup plain flour
- 30 ml olive oil
- 1 Tbl butter
- 1 large onion, cut into 2 cm pieces
- 1-2 celery sticks, cut into 2 cm pieces
- 1 large carrot, cut into 2 cm pieces
- 2 large garlic cloves, roughly chopped
- 1 bay leaf
- 5 parsley stems
- 1 cup white wine
- 2.5 cups chicken stock
- 1.5 cups cherry tomatoes, halved
- Zest of 1 orange or lemon
- 2 Tbl parsley, chopped
Method
Season flour with salt and pepper. Season meat on both sides and coat in the flour. Shake off excess flour and set aside.
Heat oil and butter in a large frying pan. Sear the meat on all sides until nicely browned (about 2-3 minutes per side). Set aside on a plate.
Add onion, celery, carrot, garlic, the bay leaf and parsely stems to the pan. Cook until onions have softened and season.
Raise heat to high, add wine and allow to almost completely reduce. Add the meat, stock and tomatoes and bring to the boil. Reduce heat to low, cover and simmer gently for about 1.5 to 2 hours or until meat is tender – basting the meat occasionally as it cooks.
Remove the lid and continue to simmer uncovered until the sauce reduces enough to lightly coat the back of a spoon. If you find the sauce is too thin, add a teaspoon or two of plain flour to help it thicken.
In a small bowl, make the gremolata by combining the orange or lemon zest and the parsley.
Serve with polenta or risotto Milanese and top with a sprinkling of the gremolata.
