Beef Osso Buco is an Italian dish, from Lombardy. The older version is flavored with gremolata
Ossobuco or osso buco òss bus is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish
What part of the meat is osso buco?
Osso Buco is comprised of the beef shank that has been cut into portions. The shank is a crazy hard-working muscle that wraps around a marrow-rich bone. When cooked low and slow, the meat becomes tender and the marrow softens, adding extra richness to your dish.
- 6-8 by 2cm thick beef osso buco (shin), fat trimmed.
- 2 large onions, diced
- 2 stalks celery, diced
- 2 carrots, large pieces
- 3 cloves chopped garlic
- 2 sprigs rosemary
- ½ cup plain flour
- 3 tbsp olive oil
- 1 cup red wine
- 1/2 bottle Passata
- 2 Beef stockpots, dissolved in ½ cup hot water.
- 4 tbs chutney
- 4 cloves garlic, sliced or crushed
- 1 bunch parsley, finely chopped
- Zest of 1 lemon, finely grated
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Preheat oven to 160C.
Dust osso buco in seasoned flour and shake off excess.
Heat oil in a wide cast iron pan and cook osso buco on both sides until golden brown. Set meat aside. Add onion & celery to the pan and cook until golden.
Add wine and allow to boil for 1 – 2 minutes.
Add passata and stock. Bring to the boil.
Place meat in an ovenproof dish with lid, spoon over onion mixture. Add garlic and rosemary and cook in the oven for 1 ½- 1 ¾ hour until meat is very tender. Check halfway through and add a little extra stock to cover meat if needed.
Cook for approximately another 15 minutes uncovered.
I thickened the sauce with a little maizena.
Serve with rice, polenta, mash, or crusty bread.
Prepared, Tried and tested & tweaked by Priscilla Huxford