Osso Buco

Osso buco literally translates as “bone hole” and it’s the bone marrow that nestles in the hollow bone that makes this dish a favourite with many.

The dish is traditionally garnished with gremolata which is made from lemon peel, parsley and garlic. This adds a nice zing to the rich meatiness. You can serve it with a saffron risotto or on a vegetable mash.

Before I start cooking this dish, I like to snip or slash the tissue round the circumference of the raw meat slices as this tends to contract when the meat is browned and the slices start to bulge unevenly.

6 crosscut veal shanks (5cm thick)
1/2 cup flour
salt
pepper
3 tablespoons butter
3 tablespoons olive oil
3 carrots, chopped
1/2 red pepper, chopped
2 onions, chopped
2 sticks celery, chopped
4 tomatoes, peeled, deseeded and chopped
250ml white wine
250ml chicken stock
2 tablespoons parsley
2 bayleaves

Gremolata:
Finely grated zest of 2 lemons
1 cloves finely chopped garlic
4 tablespoons chopped fresh parsley

Mix together the flour, salt and pepper then dredge each piece of meat in the flour, shaking off any excess. Heat the oil and butter in a pan and brown the meat. Remove the meat and place in an ovenproof casserole.

Add the carrot, onion, red pepper and celery to the oil/butter mix and cook over a medium heat till softened. Add to the casserole. Deglaze the pan with the wine and pour this, together with the stock over the meat and vegetables. Add the parsley and bayleaves. Cover and place the casserole in a pre-heated 160C oven and cook for 1 1/2-2 hours until the veal is tender. Remove the lid for the last 15 minutes of cooking to reduce the sauce a little.

Mix together the gremolata ingredients and sprinkle over the finished dish. Serve with saffron risotto or potato mash.