Wednesday, November 17, 2010

Oso Buco

Classic Osso Buco

Want to know what I recipe is without a picture...Here's your chance! Sorry about that by the way, I never took one the last time I made this a couple of years ago, but it's been on my mind so I dug out the recipe and am planning to make it in the coming weeks. I just figured I'd post the recipe now that I've typed it all out.

It is SO good!

Prep Time: Can't remember, will update when I make it again
Cook Time: I think it was pushing 2 hours, 30 minutes, again, will update
Serves: 4
Wine Paring: Medium Red (look at me, getting all fancy)


4 large meaty pieces of knuckle of veal, cut crossways with the bone and marrow in the centre
3 tbsp good-quality olive oil
1 large or 2 small onions, finally chopped
1 large carrot, finely chopped
2 cloves of garlic, crushed
2 tsp plain flour
2 tsp tomato purée
340g / 12 oz ripe tomatoes, peeled and chopped
150ml / ¼ pint dry white wine
290ml / ½ pint chicken stock (veal stock would be fantastic, so if that's your thing, go for it)
Salt and freshly ground black pepper
1 bouquet garni (a sprig each of fresh parsley and thyme, 1 stick of celery and 1 bay leaf, tied together with string)

To garnish (Gremolata) 
1 tbl chopped fresh parskey
Grated zest of 1 lemon


1. Put 1 tbsp of the oil into a saucepan, add the onion and carrot, cover with a well-fitting lid. Cook over low heat without browning until soft. Add the garlic and cook for a further minute. Remove with a slotted spoon.

2. Brown the meat on all sides, one or two pieces at a time, in the remaining tbsp of oil in a large saucepan. Remove to a plate as they are browned.

3. When all are done, sprinkle the flour into the pan and stir well. Add the tomato purée, cooked vegetables, tomatoes, wine, stock, salt and pepper and bring to the boil.

4. Replace the veal, immerse the bouquet garni in the liquid and cover the pan. Simmer for 1½ hours, or until the veal is very tender but not quite falling off the bone.

5. Take the veal out and place on a warmed serving platter with a fairly deep lip. Cover with kitchen foil and keep warm while you boil the sauce rapidly until thick. Stir frequently and watch that it does not catch and burn at the bottom.

6. Remove the bouquet garni. Push the sauce through a sieve and boil until syrupy. Pour over the meat. Sprinkle with the gremolata (parsley and grated lemon zest).

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