HOW TO MAKE OSSO BUCO

Step 1:

YOU WILL NEED:

• 4 pieces of veal shank , bone in, cut into pieces 3-5 cm thick
• 4 tbsp flour
• 6 tbsp olive oil
• 25 g butter
• 4 bacon or pancetta slices , chopped
• 1 onion , chopped
• 4 celery stalks , chopped
• 3 carrots , peeled and chopped
• 1 head of garlic , halved
• 250 ml white wine
• 1 ltr veal or chicken stock
• 2 bay leaves
• a few sprigs of thyme
• 1 sprig of rosemary
• 2 tomatoes , chopped
• salt and pepper , to taste
• 1 whole orange peel , grated
• 1 whole lemon peel , grated
• 2 cloves of garlic , minced
• 2 tbsp parsley , chopped
• 1 wooden spoon
• 1 saucepan and cover
• tongs
• 2 trays
• 1 small bowl
• 1 spoon

Step 2:

PREPARE THE SHANKS:

Begin by generously seasoning all four shanks, with salt and pepper, on both sides. Then sprinkle with a light coating of flour and tap off any excess. This will help to give it a nicer colour and crust.

Step 3:

BRAISE THE MEAT:

Next, place the saucepan on high heat.
Add the olive oil and the butter and let it melt. When hot, and the foam of the butter has subsided, add two of the shanks and slowly brown them for 2-3 minutes on each side. Then remove and set aside. Add the other two shanks, and brown in exactly the same way. Browning the meat before braising it gives the meat a more roasted flavour. Remove the cooked shanks when ready and place with the previous two. If your oil looks burnt after browning the shanks, discard and start with some fresh oil, before proceeding.

Step 4:

COOK THE STEW:

To the same pan, add the bacon and allow to brown, for a few minutes. Next, add the onions, the celery, the carrots, and let them cook through, for about 3 minutes. Stir them in with your wooden spoon. Now add the garlic and let them cook for a few minutes, whilst stirring. Now, add the white wine and let it cook quickly for a few minutes then place the meat back into the pan, with your tongs. Cover it well with the stock. Then add the tomatoes, the bay leaves, the thyme, the rosemary. Bring it all to a simmer and then cover. Lower the temperature to a slow simmer and let it gently cook for about three hours.

TIP: If you prefer, you can also braise the Osso Buco in the oven but braising it in a pan will make it more succulent.

Step 5:

TEST THE MEAT:

At the end of the cooking time, take the lid off to check the meat for tenderness, by gently prodding it with a spoon and remove from the heat but keep warm.

Step 6:

MAKE THE GREMOLATA:

Put the grated orange peel into a small bowl. Add the grated lemon peel, the garlic and the parsley. Mix it together well with a spoon.

Step 7:

GARNISH AND SERVE:

Heap a portion of Osso Buco onto a serving, along with a spoonful of the vegetables and some of the sauce. It goes really well with polenta, a corn based mashed potato, as shown here, or risotto and many pastas. Finally add a spoonful of the gremolata on top. Remember to serve with a little spoon to eat the nutrient marrow! It might look rich but remember, it is also high in mono-saturated fats which help fight bad cholesterol. Enjoy!