Ossobuco is one of the butchers favourite at Parson’s Nose. It refers to both an iconic Milanese dish, and the cut of meat that’s used to make it.
The name "Osso Buco” translates literally as ‘bone with a hole’, which is actually a fairly accurate description. The name has a regal feel to it, but like any true classic Italian recipe, its quite simple to make as long as you have good ingredients.
Do give this a try, it is super simple but ultimately delectable.
3 whole veal shanks, approximately 1 – 1.5 inch thick 1 sprig fresh thyme
2 whole cloves of garlic
Sea salt and freshly ground black pepper
Plain flour dusting
120ml vegetable oil
1 small onion, diced into 1cm cubes 1 small carrot, diced into 1cm cubes 1 stalk celery, diced into 1cm cubes
4 tbsp tinned chopped tomato 250ml dry white wine
750ml beef stock
3 tbsp fresh at-leaf parsley, chopped 1 tbsp lemon zest
1⁄2 cup chopped fresh at leaf parsley 1 clove garlic, minced
2 tsp grated lemon zest
1. Pat the veal dry with paper towels to remove any excess moisture. Season each shank with salt and freshly ground pepper. dust the shanks in flour, shaking off excess.
2. In a large casserole dish, heat vegetable oil until smoking. Add veal to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
3. In the same pot, add the onion, carrot and celery and chopped garlic cloves. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about eight minutes.
4. Add the chopped tomato and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.
5. Add the beef stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning the veal and adding more beef stock as necessary.
6. Carefully remove the cooked veal from the pot.
7. Serve on a bed of polenta.
8. Pour all the juices and sauce from the dish over the shanks. Garnish with chopped parsley and lemon zest and serve.
9. For the Gremolata, mix the lemon zest, chopped garlic and the chopped parsley and sprinkle over the top of the dish
Ready to give it a go? Shop online for your meat here, or come visit us in store and allow our butcher's to help you pick a cut for their favourite recipe.
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