Osso Buco

img

By Team Studio Kitchen

Osso buco is quintessential comfort food and with each bite, one can imagine the lively atmosphere of Milan, where this dish originated.

Cooking osso buco is an art that requires patience, precision, and a love for hearty flavours. This traditional Italian dish showcases the beauty of slow-cooking and the richness of simple, yet carefully selected ingredients.

The name translates to "bone with a hole," referring to the marrow-filled veal shanks at the dish's core. It's important to choose your veal shanks wisely. They should be thick-cut and have the marrow intact, as it is the marrow that adds depth and richness to the dish. Sucking on a marrow bone is an experience that's simultaneously primal and satisfying. There's a sense of anticipation, knowing that what lies inside is rich, fatty marrow waiting to be savoured.

To elevate osso buco to its fullest potential, it's incomplete without the accompaniment of Gremolata – a zesty blend of finely chopped parsley, garlic, and lemon zest. This vibrant addition provides a refreshing counterpoint to the savoury notes of the braised veal. Traditionally, osso buco finds its perfect match in risotto alla Milanese or polenta, though it also harmonises beautifully with mashed potatoes, crusty bread, and quinoa.

Time

2

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

4
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
1.5 kg veal shanks (osso buco) cut into 4cm-5cm thick pieces
 q.s. plain flour
 q.s. mild olive oil
1 large brown onion, finely diced
1 large carrot, finely diced
1 large stick of celery
2 cloves of garlic
2 large bay leaves
½ zest of half a lemon
1 generous sprig of thyme
250 ml white wine
400g tinned tomatoes
498 ml stock, beef or chicken
 q.s. salt flakes
 q.s. black pepper
1

 

2

To start... sprinkle a couple of tablespoons of plain flour onto a large plate and season generously with salt and pepper.

 

3

Coat each... veal shank thoroughly with the seasoned flour, ensuring an even coverage, and set them aside.

 

4

In a spacious skillet...or frying pan, heat a generous amount of olive oil. Place about half of the shank pieces in the pan, ensuring they're not overcrowded, and patiently brown them on all sides without allowing them to burn. Adjust the heat as needed. Repeat this process with the remaining shanks.

 

5

While the shanks... are browning, preheat a large ovenproof pot, preferably cast iron, for even heat, with a sturdy lid.

 

6

Set the pot... over a medium heat and add a generous drizzle of olive oil. Sauté the onion, carrot, and celery until they are very soft and imbued with flavour. Patience is key here.

 

7

Once the vegetables... are soft, grate in the garlic using a microplane and cook for an additional 2 minutes to soften the garlic.

 

8

Introduce the... remaining aromatics - thyme, bay leaves, and lemon zest - to the pot. Turn up the heat and pour in the tinned tomatoes.

 

9

Add the... browned veal shanks to the pot, draining off any excess oil, and deglaze the skillet with white wine. Let the wine reduce by two-thirds, then pour it into the ovenproof pot.

 

10

Cover the... contents of the pot with stock and season with salt and pepper. Adjust the seasoning according to taste, especially if using commercial stock which can be very salty.

 

11

Bring the... mixture to a boil, cover with the lid, and transfer to a preheated oven set to 180°C.

 

12

Allow it... to cook for 1.5-2 hours until the veal becomes tender and succulent.

 

13

Once cooked..., skim off any excess fat, adjust the seasoning if necessary, and serve. Garnish generously with Gremolata and accompany with your choice of side dish - we particularly enjoy it with soft polenta or quinoa, though traditionalists may prefer risotto.

 

 

1
0 hours 0 minutes
2
0 hours 0 minutes

To start... sprinkle a couple of tablespoons of plain flour onto a large plate and season generously with salt and pepper.

3
0 hours 0 minutes

Coat each... veal shank thoroughly with the seasoned flour, ensuring an even coverage, and set them aside.

4
0 hours 0 minutes

In a spacious skillet...or frying pan, heat a generous amount of olive oil. Place about half of the shank pieces in the pan, ensuring they're not overcrowded, and patiently brown them on all sides without allowing them to burn. Adjust the heat as needed. Repeat this process with the remaining shanks.

5
0 hours 0 minutes

While the shanks... are browning, preheat a large ovenproof pot, preferably cast iron, for even heat, with a sturdy lid.

6
0 hours 0 minutes

Set the pot... over a medium heat and add a generous drizzle of olive oil. Sauté the onion, carrot, and celery until they are very soft and imbued with flavour. Patience is key here.

7
0 hours 0 minutes

Once the vegetables... are soft, grate in the garlic using a microplane and cook for an additional 2 minutes to soften the garlic.

8
0 hours 0 minutes

Introduce the... remaining aromatics - thyme, bay leaves, and lemon zest - to the pot. Turn up the heat and pour in the tinned tomatoes.

9
0 hours 0 minutes

Add the... browned veal shanks to the pot, draining off any excess oil, and deglaze the skillet with white wine. Let the wine reduce by two-thirds, then pour it into the ovenproof pot.

10
0 hours 0 minutes

Cover the... contents of the pot with stock and season with salt and pepper. Adjust the seasoning according to taste, especially if using commercial stock which can be very salty.

11
0 hours 0 minutes

Bring the... mixture to a boil, cover with the lid, and transfer to a preheated oven set to 180°C.

12
0 hours 0 minutes

Allow it... to cook for 1.5-2 hours until the veal becomes tender and succulent.

13
0 hours 0 minutes

Once cooked..., skim off any excess fat, adjust the seasoning if necessary, and serve. Garnish generously with Gremolata and accompany with your choice of side dish - we particularly enjoy it with soft polenta or quinoa, though traditionalists may prefer risotto.