Osso Buco

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Product name: Food Passport: Osso Buco
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Description: Why was I so excited about cooking this dish? The answer lies within the flavour and texture of Osso Buco. The veal shank, after being pan-seared to get a lovely golden brown colour, is then braised for hours until the meat starts to fall apart just by touching it.
Type: Dinner
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Food Passport: Osso Buco
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Time to prepare the recipe: 15 minutes
Time to cook: 120 minutes
Duration: 135 minutes
Servings:
Ingredients: ,
Instructions:

A ray of sunshine woke me up from my deep slumber. I opened the window widely and welcomed the light to my room, breathed in the fresh cool breeze of Mackay’s winter. I was too excited about this new recipe to wait any longer to get everything ready. “Osso Buco…Osso Buco…” the Italian most beloved dish was the only thing in my mind. But before I could cook anything, I have to get the ingredients from the market first.

Osso Buco is Italian for “bone with a hole”, preferred as the marrow hole at the centre of a veal shank. It is a very popular dish that origin was claimed by the famous city in the Lombardy region – Milan. The ingredients for Osso Buco are often easy to get access to: veal shank (beef or pork shank are sometimes used), onion, carrot, celery, tomatoes, herbs and spices. It is also one of the reasons why this dish is so well-known.

Why was I so excited about cooking this dish? The answer lies within the flavour and texture of Osso Buco. The veal shank, after being pan-seared to get a lovely golden brown colour, is then braised for hours until the meat starts to fall apart just by touching it. The bone marrow is melted into the sauce, combined with the white wine, chicken stock and the richest flavour that you could ever dream of will emerge. And the aroma? Oh boy… I could not stop myself from opening the cast iron lid and embracing it, every single time I walked past the stove.

I served my Osso Buco with mashed potato. I know the traditional recipe would have called for Risotto Alla Milanese or Polenta, but I got a little bit lazy haha. But still I made Gremolata (a mixture of chopped parsley, garlic and lemon zest). I have to give it to the Italians after this recipe. The pairing of Gremolata and Osso Buco is as alluring and romantic  as their language.

(Recipe video below)

THE RECIPE

Osso Buco

Serving 2 people

Prep time Cook time
15 mins 2 hours

Ingredients:

Osso Buco: 800g
Onion 1
Carrot 1
Celery 1
Thyme 5g
Rosemary 4g
Garlic 2 cloves
Tomato paste 50g
White wine 1 cup
Chicken stock 2 cups

Method:

1. Dice up the onion, celery, peel the carrot then dice it up as well

2. Osso Buco ( can be replaced with beef shank, pork shank) preferredly with a bone marrow wrap around by the shank’s meat. Use butchen string to tight around the Osso Buco, to ensure the meat cook evenly, prevent the meat from falling off the bone hence better presentation.

3. After tightened with strings, lightly floured both surface of the shank. Place a heavy bottom, deep pot (cast iron pot work best) over high heat. When it is hot enough, start searing the meat until golden brown on both side.

4. After the meat is coloured, removed from the pot, add some more oil if needed. Start sweating the onion, celery, carrot and 2 cloves of garlic until fragrant, season with salt and pepper.

5. Add the tomato paste and let it cook off a little bit then add Thyme and Rosemary.

6. Add in the white wine, let it cook off the alcohol and reduce a bit. Then add in chicken stock and place the seared Osso Buco back into the pot.

7. Let everything bring up to the boil, reduce to simmer then cover and braise the meat for 2 hours or until the meat is fork tender. Taste to check season and add more salt or pepper if needed.

8. Osso Buco will be much better with Gremonlata. Simply finely chop parsley, garlic and grated lemon zest, mix with some lemon juice and olive oil. season with salt and pepper.

9. Serve Osso Buco hot with mashed potato, freshly made Gremonlata and your delicious, irresistible Osso Buco is done. Enjoy !!!

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