Osso Buco (traditional)
Osso buco is a traditional Italian dish from the Lombardy region, centered around braised veal shanks. The name translates to "bone with a hole," referring to the marrow hole at the center of the cross-cut veal shank, which is a key feature and flavour component of the dish.
Equipment
- 1 Large Pan with high sides You can use a casserole dish or slow cooker
- 1 Tongs
- 1 bowl for flour
Ingredients
- 4 each veal shin excess fat trimmed
- 1 each Carrot peeled and diced
- 1 each onion peeled and diced
- 1 stick celery peeled and diced
- 1 each tomato diced
- 60 ml Olive oil
- 1 good pinch Salt and Pepper
- 250 ml veal stock
- 1 clove garlic chopped finely
- 1 each Spring of fresh thyme leaves picked
- 100 ml Red wine
- ½ bunch Parsley roughly chopped
- 100 gram Plain flour mixed with a pinch of salt and pepper
Instructions
- Remove excess fat from veal shin and coat in the flour mix.
- In a pan with high side place on the stove to heat for 2/3 minutes
- Add olive oil, and add the veal to brown this will take 2/3 minutes depending on the heat source of your stove.
- Turn over the veal and brown the other side remove from pan and reserve to drain.
- In the same pan, add a little more olive oil. Brown the diced onion, carrot, celery a garlic and tomato.
- When brown, add the wine to deglaze the pan simmer, and reduce until syrupy consistency is achieved then add the veal stock add heat to simmer.
- Place the Veal shin back into the pan.
- Add thyme, garlic, and parsley to the pan, then seal it with a lid and cook in a moderate to low oven at 160–175°C for approximately 2-3 hours or until tender
- Serve or garnish with polenta, mash potato, spaetzle; gnocchi, or dumplings.
Notes
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