Osso Buco

June 16, 2021

The completed pan of osso bucco. Osso buco (hollowed bone) is a simple and very tasty dish of Italian cuisine. This dish originated from the Lombardy region in the 19th century (for those who don't know, that's the time when the traditional recipes in France and Italy were defined). Today it is known and appreciated not only throughout Italy, but all over the world.

This dish is made with a veal shank, cross cut to reveal the marrow that oozes into the sauce as it cooks, lending it a rich flavor and luscious texture.

Ok, I'm not Italian, so there are high possibilities some people shout at me because I don't make the gremolata in the official way. It's my south-western french twist, the orange and lemon zests are used during cooking (like the provençal "pieds et paquets") and not as a topping.

Prep Time: 30min

Cook Time: 2 hours

Total Time: 2 hours 45 minutes

Yield: 4

Ingredients:

4 big veal shanks (or 8 small)
all purpose flour for dredging
1 Tbsp olive oil
2 Tbsp butter
2 carrots
1 celery stalk
2 average onions (or 1 large)
0.25 l dry white wine, dry.
500 g skinned tomato, canned
4 fresh tomatoes
0.2 l chicken broth (or 2 bouillon cube dissolved in warm water)
2 bay leaves
rosemary
thyme
3 cloves garlic
1 long lemon zest
1 long orange zest
salt and freshly ground black pepper
Gremolata
1/2 bunch flat-leaf parsley

Steps:

Clean and cut the mushrooms.

Peel and chop the carrot.
Chop the celery stalk.
Blanch, peel and coarsely chop the fresh tomatoes.

Peel and dice (small) the onion, cut the garlic in small pieces
Prepare the flour in a plate

Pat the veal shanks dry with paper towels to remove excess moisture. Dredge them in flour and shake off excess.
Put the olive oil in a Dutch pot, melt the butter on medium heat (do not let it burn! when the last bit of butter melted, immediately add the meat), add veal shanks and brown all sides. Work in batches if necessary. Remove browned shanks and set aside (this is called réserver).

Add the onions and garlic. reduce to low fire, Stir to avoid burning them

Add carrot, celery, tomatoes, minced garlic, wine, chicken broth, bay leaves, rosemary, thyme, tomato pulp. You can add the lemon and orange zest now or you can make a gremolata at the very end.

Add the mushrooms, return shanks to the pan, add a bit of salt, pepper and bring to a low boil, Then wait all the alcohol evaporates (smell, if you can notice alcohol, wait a little more) and then cover and cook for about 1 hour turning shanks over periodically.

The gremolata brightens the Ossobuco by color and taste. Prepare it just before serving: remove stems from parsley and finely chop leaves (officially, you'd add garlic and the grated zest of orange, but I used them earlier)

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bryguy
Bronze Feedback Medal for All Time! 167 Feedbacks

June 20, 20210 found this helpful

Looks delicious and I'd loved to try it but I'm a bit confused. The ingredients list orange and lemon zests, and the last step states that they were used earlier but I don't see where they were used. Thanks for your clarification.

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orionmtp

June 21, 20211 found this helpful

Oh, that's a big error from me (but it proves you read it really carefully)

The original version would be to use it on step 12 (gremolata, garlic and zests). My version is more provencale, so I cut the zests in thin bits and used them in step 10, in the sauce, so they infuse the tomato sauce.

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Jess
Silver Post Medal for All Time! 267 Posts

June 21, 20210 found this helpful

I added your instructions to step 10. Let me know if you would like me to reword it. I also removed the double post. :)

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orionmtp

June 21, 20210 found this helpful

it's perfect, thank you :D

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Osso Buco

Recipe: Osso Buco

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