Name: OSSO BUCO
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 5
Ingredients: 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1); Salt and pepper; Kitchen string (optional); 2 tbsp olive oil; 1 small onion , finely chopped; 3 garlic cloves , minced; 1 small carrot , finely chopped; 1 celery stick , finely chopped; 800 g / 28 oz can crushed tomato; 1 cup / 250 ml dry white wine (not sweet, not fruity), or chicken broth; 1 cup / 250 ml chicken broth; 1 chicken bouillon cube (optional, or use beef); 2 tbsp tomato paste; 3 sprigs thyme or 1 ½ tsp dried thyme; 2 bay leaves; Gremolata:; 1 cup parsley leaves (flat or curly), lightly packed; 2 – 3 tsp lemon zest , finely grated; 1 garlic clove , minced; For Serving:; Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta

1. Osso Buco are thick steaks cut from veal shanks. The thicker, the better, as if they are too thin, they will cook to “fall apart” too quickly without developing enough flavour. This recipe can also be made with beef but note that beef flavour is stronger than veal. Veal has the some red colour as beef but it has a more delicate flavour.

2. Osso Buco is traditionally served with saffron rissoto, Risotto Milanese. Here’s how to make it: If using saffron threads (expensive!), place 2 pinches in a bowl and add 2 tbsp hot water, set aside for 15 minutes. Or, use ¼ tsp Saffron powder. Add the Saffron when you add the broth following this Chicken and Mushroom Risotto recipe, but skip the chicken and mushrooms.

3. Nutrition per serving, Osso Buco only. I was unable to find a reliable nutrition information for veal shanks (because of the bone, I think) so I used 1 kg / 2 lb of beef chuck which I think is a fair substitution, possibly even more conservative from a fat perspective.

OSSO BUCO

Ingredients

Gremolata

For Serving

Steps

Notes

Nutrition Facts