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Ingredients

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • 800-1kg Veal osso bucco
  • Sea salt and freshly ground black pepper
  • flour, for dredging
  • 1/2 cup vegetable oil
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • 1 Tbsp tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 Tbsp fresh flat-leaf Italian parsley, chopped
  • 1 Tbsp lemon zest

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VEAL OSSO BUCCO

osso bucco

Method

  •  For the veal shanks, pat dry with paper towels to remove any excess moisture
  • Veal shanks will brown better when they are dry
  • Season each piece of veal with salt and freshly ground pepper
  • Dredge the shanks in flour, shaking off excess
  • In a large casserole dish with lid, heat vegetable oil until smoking
  • Add the veal to the hot pan and brown all sides, about 3 minutes per side
  • Remove and reserve
  • In the same pot, add the onion, carrot and celery
  • Season with salt at this point to help draw out the moisture from the vegetables
  • Saute until soft and translucent, about 8 minutes
  • Add the tomato paste and mix well
  • Return browned veal to the pan and add the white wine and reduce liquid by half, about 5 minutes
  • Add the herbs and 2 cups of the chicken stock and bring to a boil
  • Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone
  • Check every 15 minutes, turning the veal and adding more chicken stock as necessary
  • The level of cooking liquid should always be about 3/4 the way up the shank
  • Serve with creamy mashed potato, or the classic risotto Milanese if feeling adventurous!

Comments

 Thanks to ORIGIN MEATS for providing the veal used in the demonstration.

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