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Osso buco [aw-soh boo-koh; oh-soh boo-koh]
An Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel. Traditionally, osso buco is garnished with GREMOLATA and served accompanied by RISOTTO. In Italian, OSSO BUCO means “pierced bone”.
- 6 pcs Veal osso bucco, 2 to 2 ½ inches thick
- 2 cups flour, Mixed with salt, pepper
- 7 tbsp olive oil
- 4 tbsp unsalted butter
- 1½ White wine
- 1 large onion, (cut into Mire poix)
- 3 carrots (cut into Mire poix)
- 200 gr celery (cut Mire poix)
- 3 garlic clove, chopped
- Veal or beef stock
- 3 cans Dice plum tomato (350gr/can)
- ¾ tsp thyme, dried ( or 30gr fresh thyme )
- 1 Bay leaf
- 1 lemon, zest and juice
- Heat the oil in a flameproof casserole pot over high heat. Dust the osso bucco pieces in flour. Add them to the casserole pot, cook for 2 mins each side or until brown. Remove from pot and transfer to a plate. Add the onion and garlic, vegetable mire poix and cook, stirring, for 2-3 mins or until the vegetable softens. Add tomatoes, stock, wine and stir to combine.
- Return the osso bucco to the pot, bring to the boil, then return to a simmer.
- Cover with lid, simmer for 30 mins. After 30 mins remove the lid and cook for a further hour or until osso bucco is falling off the bone. Season with salt, pepper, lemon juice to taste.
- Take osso bucco out, strain and keep the sauce for serving. Discard vegetable.
- Meanwhile, for the topping, combine fresh thyme (Chopped), lemon zest (chopped) in a small bowl. Heat 2 tbsp olive oil in pan, pour into mixed herb and lemon zest.
- To serve, sprinkle Osso Bucco with lemon and herb topping (Called: GREMOLATA) and serve with (mashed potato – optional) sauce.
Tip: for a thicker sauce, remove the osso bucco after the cooking time and bring the sauce to the boil until it reduces to your desired thickness.