Osso Buco
PREP TIME: 15mins | COOK TIME: 1.5hrs | SERVES: 5
Expect fall apart tender veal shanks bathed in a tomato white wine sauce, Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of veal.
INGREDIENTS:
5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick)
Salt and pepper
Kitchen string (optional)
2 tbsp olive oil
1 small onion , finely chopped
3 garlic cloves , minced
1 small carrot , finely chopped
1 celery stick , finely chopped
800 g / 28 oz can crushed tomato
1 cup / 250 ml dry white wine (not sweet, not fruity), or chicken broth
1 cup / 250 ml chicken broth
1 chicken bouillon cube (optional, or use beef)
2 tbsp tomato paste
3 sprigs thyme or 1 ½ tsp dried thyme
2 bay leaves
INSTRUCTIONS:
Sprinkle both sides of the veal very generously with salt and pepper.
Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.
If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.
OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).
Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.
Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.
Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.
