I love Osso Buco! The meat tends to be reasonably lean and tastes amazing when slow cooked. This recipe is a combination of recipes from a booked called Falling Off The Bone by Jean Anderson and an Australian Women’s Weekly recipe. It is another great dish for a cold night and a bottle of red wine!
Hints & Tips
- Every recipe I have come across requires you to cook this dish on a low heat on the stove top for several hours. I tried it once and although it turned out OK, I found that I had to constantly keep watch and that it over cooked that area where the burner touched the dish, resulting in the meat sticking to the dish. If I tried moving the meat around, it resulted in the meat falling off the bone prematurely! So, I have adjusted the recipe so that you can slow cook it in the oven and not have to think about it!!
- If you want to cook it in a slow cooker, cook on low for 8 hours and no need to cover the dish with baking paper or foil.
- If you cannot get veal or beef osso buco with the bone in the middle, ask for veal shin or beef shin – it is the same meat, usually as a piece but without the bone in the middle. It works just as well!
- DF.
- Category: Baking & Roasting, Beef, Dairy Free, Main Course
Ingredients
Osso Buco
- 8 Veal Shin, Osso Buco – Approximately 2kg
- ½ Cup Plain Flour
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 60 milliliters Olive Oil
- 2 Brown Onions, Coarsely Chopped
- 2 Red Onions, Coarsely Chopped
- 12 Cloves Garlic, Peeled & Smashed
- 2 Carrots, Cut into Chunks
- 3 Sticks Celery, Coarsely Chopped
- 3 tablespoons Fresh Basil Leaves, Coarsely Chopped
- 8 Thyme Sprigs, Leaves Only
- 3 tablespoons Fresh Marjoram, Chopped
- 3 Strips Lemon Zest
- 1 x 400g Tin Crushed or Diced Tomatoes in Juice
- 1 3/4 cups Beef or Chicken Stock or Broth
- 1 1/2 cups White Wine
- 1/4 cup Chopped Fresh Flat-Leaf Parsley
Gremolata
- 1/2 Cup Fresh Flat-Leaf Parsley, Finely Chopped
- 4 Garlic Cloves, Minced
- 2 tablespoons Finely Grated Lemon Rind
- 2 tablespoons Drained Capers, Rinsed, Finely Chopped
Instructions
- Preheat oven to 150 degrees Celsius.
- Place flour in a bowl with salt and pepper. Mix thoroughly. Flour osso buco, shaking off any excess.
- Preheat olive oil in a deep frying pan and brown the osso buco on all sides, a few at a time. Add a bit of extra olive oil if needed. Set aside.
- Add extra olive oil if needed. Cook the onions until golden.
- Add the garlic and cook for a few minutes.
- Add the carrot, celery, basil, thyme, marjoram and lemon zest and cooking until vegetables are golden.
- Spread half the onion mixture into the base of a cast iron dish.
- Place the osso buco on top. Top with the remaining onion mixture.
- Add the tomato, stock and wine to the frying pan. Bring to the boil and then pour over the osso buco.
- Cover the dish with baking paper and then a layer of foil before placing the lid over the dish tightly.
- Bake for 3.5 hours or until osso buco is tender. Mix in the chopped parsley before serving.
- To make the Gremolata, mix all the ingredients together.
- Serve osso buco on a plate with some gravy, topped with a little gremolata.
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