Osso Buco is a classic Italian sauce prepared with veal, where it is slowly cooked in white wine tomato sauce which cooks into a tender, juicy and tasty dish. The slow cooking in white wine tomato sauce allows all the veal chunks and other ingredients to stew well, giving it a robust flavour and a fall-apart texture.
Osso Buco may not be your regular quickie sauce you make because of its slow cooking nature, but it is worth the wait. It is traditionally served with Risotto, but don’t hesitate to serve it with your regular steamed rice, potato, yam or any accompaniment of your choice. Risotto is a type of rice dish where arborio rice – which is usually short grain – is cooked in stock until it reaches a creamy consistency. Serve this deliciously flavourful dish and enjoy all the compliments that come with it.
Ingredients:
- Veal shank, cut in 2in. (2.5cm) thick pieces -4 to 6 pieces
- Salt and pepper -To taste
- Flour -As needed for dredging
- Olive oil -As needed
- Garlic clove, minced -2 pieces
- Carrot, diced -180g
- Lemon zest, grated -1Tbsp.
- White wine -240ml
- Brown veal stock -960ml
- Tomato purée -2 Tbsp.
Gremolada:
- Garlic clove, chopped fine -1 Tbsp
- Lemon zest -1 Tbsp
- Fresh Italian parsley, chopped -1 Tbsp
- Risotto Milanese -720g
Risotto
- Chicken stock -1.9litres
- Saffron threads, crushed – ½tsp.
- Water, hot -60ml
- Whole butter -360g
- Onions, minced -150g
- Arborio rice -720g
- Dry white wine -240ml
- Parmesan, grated -120g
Method for Osso Buco:
- Season the veal with salt and pepper and dredge the pieces in flour. Sauté those in oil until brown on both sides.
- Add the garlic and carrot and sauté briefly.
- Add the lemon zest, wine, stock and tomato purée. Bring to a boil and reduce heat to a simmer. Braise on the stove-top or in a 325°F (160°C) oven until the meat is tender but not falling from the bone, 1 to 1½hours.
- Remove the cover and reduce the sauce until thick. Adjust the seasonings.
- Combine the Gremolada ingredients in a small bowl.
- At service time, place one or two pieces of veal shank on each plate with some of the Risotto Milanese and sauce. Sprinkle the Gremolada over the meat and sauce.
Method for Rissoto
- Bring the stock to a simmer. Soak the saffron threads in the hot water.
- Heat 3 ounces (90grams) butter in a large, heavy saucepan. Add the onions and sauté until translucent.
- Add the rice to the onions and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until it is completely absorbed.
- Add the saffron and soaking liquid. Add the simmering stock, 4 fluid ounces (120ml) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4 fluid ounce (120ml) portion.
- After approximately 18–20 minutes, all the stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce (30 grams) butter and the grated cheese. Serve immediately.
