Osso Buco. Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot.
A marrow spoon, one of those long skinny spoons found in old sterling silverware. Osso Buco is one of the Italian greats – slow cooked veal in a white wine tomato sauce. Meltingly tender, this is both hearty and luxurious. You can have Osso Buco using 20 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Osso Buco
- You need of g-1kg osso buco.
- It’s of dijon mustard.
- Prepare of salt & pepper.
- It’s of Butter.
- You need of plain flour.
- Prepare of celery (diced).
- It’s of carrot (diced).
- You need of shallots (diced).
- You need of bulb garlic (minced).
- You need of red wine.
- It’s of beef stock cubes (disolved in 2 cups water).
- You need of bay leaves.
- It’s of dried rosemary.
- You need of dried thyme.
- You need of dried oregano.
- You need of tomato paste.
- Prepare of cumin powder.
- You need of fennel seeds.
- It’s of diced or peeled tomatoes.
- It’s of potatoes (quartered).
This Osso Bucco wraps up the trifecta of perfectly cooked, authentic Italian dishes from the guys on MKR. Their entrée was Fettuccine with Italian sausage and mushrooms, then. Felicity Cloake: Have you tracked down English rose veal shin, where do you stand on the great tomato debate and is risotto alla milanese the best accompaniment? Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce.
Osso Buco instructions
- Dry the meat with paper towel then rub in salt & pepper. Coat the pieces in dijon mustard (not too thick) and then cover in flour..
- Heat butter in a pot (make sure its soup pot size) on medium to high heat – make sure it doesn't burn. Add in the pieces of osso buco and cook until all sides are browned. Don't over crowd the pot, do this in batches. Remove these pieces and place on plate..
- In the same pot, add a little bit more butter and then add the diced carrots, shallots and celery. Cook these until soft and then add the garlic..
- Add the dried herbs (or fresh) and spices, tomato paste, canned tomatoes, stock and red wine (be sure to taste the wine first)..
- Once thats all mixed in you can add your osso buco back into the pot and bring to a simmer – simmer for 5-10mins. If theres not enough liquid add more water. You need to make sure your liquid covers all the meat. Whilst thats simmering get a large tray out and pre-heat the oven to 180 degrees..
- Pour everything into a oven safe tray (make sure its deep enough to fit everything). Add in the potatoes and cover it with foil and put in the oven for 2 1/2 – 3 hours until meat is soft and tender. Serve with mash taters.
The marrow in the shank bones bathes everything in its rich. This Osso Buco from Chef Ludo Lefebvre is meltingly tender and full of flavor from Chianti and fresh herbs. Get the recipe from Food & Wine. A classic ossobuco recipe with risotto milanese. My ossobuco recipe is made with elk shank, but veal, beef or pork all work fine.