Osso bucco recipe

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Osso bucco recipe

Osso bucco is a classic Italian dish which hails from Milan, and is a celebration of this wonderful cut of rose veal shank, which shares the same name, literally translated as marrow bone. It is the marrow that runs through the bone which gives this dish its distinctively rich and delicious flavour. Serve it paired as it traditionally is with saffron and Parmesan-infused risotto Milanese, and a herby gremolata.

Ingredients

For the osso bucco
  • 500 g rose veal osso bucco (we like The Dorset Meat Company)
  • 25 g plain flour
  • 2 tbsp rapeseed or olive oil
  • 1 large onion, peeled and finely diced
  • 1 large carrot, peeled and finely diced
  • 2 celery stalks, thinly sliced
  • 4 garlic cloves
  • 2 tbsp tomato purée
  • 1 x 400g/14oz tin of good-quality chopped tomatoes
  • 150 ml white wine
  • 250 ml chicken stock
  • 2 bay leaves
  • 1 handful thyme sprigs
  • 1 handful fresh parsley
  • 17.6 oz rose veal osso bucco (we like The Dorset Meat Company)
  • 0.9 oz plain flour
  • 2 tbsp rapeseed or olive oil
  • 1 large onion, peeled and finely diced
  • 1 large carrot, peeled and finely diced
  • 2 celery stalks, thinly sliced
  • 4 garlic cloves
  • 2 tbsp tomato purée
  • 1 x 400g/14oz tin of good-quality chopped tomatoes
  • 5.3 fl oz white wine
  • 8.8 fl oz chicken stock
  • 2 bay leaves
  • 1 handful thyme sprigs
  • 1 handful fresh parsley
  • 17.6 oz rose veal osso bucco (we like The Dorset Meat Company)
  • 0.9 oz plain flour
  • 2 tbsp rapeseed or olive oil
  • 1 large onion, peeled and finely diced
  • 1 large carrot, peeled and finely diced
  • 2 celery stalks, thinly sliced
  • 4 garlic cloves
  • 2 tbsp tomato purée
  • 1 x 400g/14oz tin of good-quality chopped tomatoes
  • 0.6 cup white wine
  • 1.1 cups chicken stock
  • 2 bay leaves
  • 1 handful thyme sprigs
  • 1 handful fresh parsley
For the risotto Milanese
  • 200 g arborio rice
  • 50 g butter
  • 1 pinch saffron strands
  • 50 ml white wine
  • 750 ml chicken stock
  • 50 g fresh Parmesan, grated
  • 7.1 oz arborio rice
  • 1.8 oz butter
  • 1 pinch saffron strands
  • 1.8 fl oz white wine
  • 26.4 fl oz chicken stock
  • 1.8 oz fresh Parmesan, grated
  • 7.1 oz arborio rice
  • 1.8 oz butter
  • 1 pinch saffron strands
  • 0.2 cup white wine
  • 3.2 cups chicken stock
  • 1.8 oz fresh Parmesan, grated
For the gremolate
  • 2 tbsp finely chopped fresh parsley
  • 1 lemon, zest only
  • 1 tbsp olive oil
  • 1 garlic clove, very finely chopped or grated
  • 1 pinch sea salt
  • 2 tbsp finely chopped fresh parsley
  • 1 lemon, zest only
  • 1 tbsp olive oil
  • 1 garlic clove, very finely chopped or grated
  • 1 pinch sea salt
  • 2 tbsp finely chopped fresh parsley
  • 1 lemon, zest only
  • 1 tbsp olive oil
  • 1 garlic clove, very finely chopped or grated
  • 1 pinch sea salt

Details

  • Cuisine: Italian
  • Recipe Type: Veal
  • Difficulty: Easy
  • Preparation Time: 35 mins
  • Cooking Time: 120 mins
  • Serves: 2

Step-by-step

  1. Put the flour on a plate, and season well with salt and pepper. Place the meat in the flour, and roll over until well covered.
  2. Heat a large casserole on the hob, and add the oil. When hot, add the meat and brown it well on both sides. Set aside.
  3. Turn the heat to a simmer, and add the butter, and melt. Add the chopped onion, celery, carrot and bay leaves, and cook gently until soft and golden, but not browned. Add the garlic and thyme.
  4. Now turn up the heat and add the wine to the pan, then reduce. Add the meat, then the stock, tomato purée and tomatoes, cover, and simmer for 1.5 to 2 hours. Turn the veal every 30 minutes. When cooked, the veal should gently break away.
  5. For the last half hour of cooking, prepare your gremolata and risotto. To make the risotto, melt the butter in a large pan, then add the saffron and cook gently for 1 minute. Then add and soften the onions, around 10 minutes.
  6. Add the rice and stir to coat with the saffron, before adding the wine. Simmer gently, until the liquid has been absorbed by the rice. Add a ladle-full of warm stock at a time, and continue to simmer until absorbed, before adding more stock. Repeat this for around 20 to 25 minutes until the rice is cooked to the tooth and creamy in texture. Add the Parmesan and stir. Cover with a cloth until ready to serve.
  7. For the gremolata, simply finely chop and mix all of the ingredients.
  8. Once the risotto and veal are ready, serve straight away, with a base of risotto and the veal and sauce on top, to one side. Top with the gremolata.

This recipe is courtesy of online butcher The Dorset Meat Company.

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