In Italian, osso buco means “bone with a hole”, referring to the marrow hole at the centre of the cross-cut veal shank. This dish originated in the Lombardy region during the 19th century. Traditionally made with veal shanks, braised in white wine, stock, vegetables and spices for more than an hour until fork-tender. Served with either bread, saffron risotto, polenta or mashed potatoes to mop up the braising liquid. Hearty, rich in flavour, succulent and satisfying. Perfect for Sunday’s lunch, dinner or special occasions.
The veal shanks are tied around with twine securing the meat to hold on to the bone without falling apart when tender. Dredged in flour and seared until brown. Then, slow cooked in aromatics like onion, bay leaves, garlic, tomato, thyme, white wine, stock, spices and vegetables. Once the meat is tender, the dish served garnished with a sprinkle of gremolata (a mixture of orange zest and parsley). Mouthwatering with the meat melting in the mouth along with the concentrated braising liquid that is flavourful with the wine, fragrant spices and caramelized vegetables.
The veal shanks are tied around with twine securing the meat to hold on to the bone without falling apart when tender. Dredged in flour and seared until brown. Then, slow cooked in aromatics like onion, bay leaves, garlic, tomato, thyme, white wine, stock, spices and vegetables. Once the meat is tender, the dish served garnished with a sprinkle of gremolata (a mixture of orange zest and parsley). Mouthwatering with the meat melting in the mouth along with the concentrated braising liquid that is flavourful with the wine, fragrant spices and caramelized vegetables.
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Osso Buco
(Serves 4)
Ingredients:
4 veal shanks (total weight 950 grams)
525 grams tomato (chopped)
3 bay leaves
1 large onion (chopped)
2 celery stalks (chopped)
1 large carrot (chopped)
1 cinnamon stick (2.5 inches)
6 cloves
1 teaspoon chilli flakes
2 heaped spoonfuls of chopped garlic
2 tablespoons tomato paste
1 cup white wine
1 cup chicken stock or water
1 bouillon cube
1 teaspoon dried thyme
1/4 cup all purpose flour
3 + 2 tablespoons extra virgin olive oil
freshly cracked black pepper
salt
Gremolata
zest of an orange
handful parsley leaves (chopped)
Method:
Secure the veal shanks across with twine. Season with freshly cracked black pepper and salt.
On high flame, heat 2 tablespoons oil in a cast iron skillet. When oil is hot, dredge the shanks in flour shaking off the excess and brown them on all sides. Transfer into a plate.
Heat the balance 3 tablespoons oil in a heavy bottomed pan. Add the bay leaves, onion, celery, carrot and cook until vegetables have caramelized. Cook the garlic, then, tomato paste and incorporate the wine. Stir to mix well and when wine has reduced, include the cinnamon, cloves, chilli flakes, thyme and tomato. When the latter is pulpy, add the stock, bouillon cube and shanks. Cover and cook on low heat stirring occasionally for an hour and a half or until fork-tender. Check for seasonings, add salt and freshly cracked black pepper.
Remove and discard the twine from the shanks. Place shanks onto a plate. Strain the sauce and pour over the shanks. Garnish with a sprinkle of gremolata (both the ingredients combined well).
Note:
(Serves 4)
Ingredients:
4 veal shanks (total weight 950 grams)
525 grams tomato (chopped)
3 bay leaves
1 large onion (chopped)
2 celery stalks (chopped)
1 large carrot (chopped)
1 cinnamon stick (2.5 inches)
6 cloves
1 teaspoon chilli flakes
2 heaped spoonfuls of chopped garlic
2 tablespoons tomato paste
1 cup white wine
1 cup chicken stock or water
1 bouillon cube
1 teaspoon dried thyme
1/4 cup all purpose flour
3 + 2 tablespoons extra virgin olive oil
freshly cracked black pepper
salt
Gremolata
zest of an orange
handful parsley leaves (chopped)
Method:
Secure the veal shanks across with twine. Season with freshly cracked black pepper and salt.
On high flame, heat 2 tablespoons oil in a cast iron skillet. When oil is hot, dredge the shanks in flour shaking off the excess and brown them on all sides. Transfer into a plate.
Heat the balance 3 tablespoons oil in a heavy bottomed pan. Add the bay leaves, onion, celery, carrot and cook until vegetables have caramelized. Cook the garlic, then, tomato paste and incorporate the wine. Stir to mix well and when wine has reduced, include the cinnamon, cloves, chilli flakes, thyme and tomato. When the latter is pulpy, add the stock, bouillon cube and shanks. Cover and cook on low heat stirring occasionally for an hour and a half or until fork-tender. Check for seasonings, add salt and freshly cracked black pepper.
Remove and discard the twine from the shanks. Place shanks onto a plate. Strain the sauce and pour over the shanks. Garnish with a sprinkle of gremolata (both the ingredients combined well).
Note:
- One large tomato of 525 grams from our garden used in this dish (Picture below).
