Photo credit: © Eatwell101.com
Osso Buco is such a great classic dish. And it’s such a comfort food slow cooked stews and braises, and when it comes to braises, this crowd pleasing recipe is right up there at the top of our list. Perfect for family meals and easy to freeze, this fragrant osso buco will make your people happy and satisfied for several weeknight dinners!
Ingredient List Osso Buco Recipe
For 2-3 people:
- 2 large slices of veal shank, cut into 3-4cm thick slices
- 2 medium carrots
- 1 small celery stalk
- 1 onion
- 1 pint (40 cl) chicken stock
- 1/2 pint (20 cl) dry white wine
- 3 tomatoes or 1/2 can of whole peeled tomatoes.
- Olive oil
- 2 tablespoons flour
- Salt & ground pepper
For the gremolata:
- Zest of 1/2 unwaxed lemon
- Zest of 1/2 orange, untreated
- 1 clove of garlic
- 2 tablespoons chopped parsley
Photo credit: © Eatwell101.com
Directions
1. Peel the carrots, cut in half, and then cut into sticks, and then into small cubes.
2. Split the celery in half or quarters, and then cut into small dices. Chop the onions. Peel and cut the tomatoes into large chunks.
3. In a small bowl, combine flour, salt and pepper and pour the mixture on a plate. Dip each piece of meat in flour and place in a dish. Brown the meat on both sides in a hot olive oil and set aside.
4. In your pot, add the carrots, celery, onions and saute over low heat for 8 minutes. Add the white wine, increase the heat and let reduce for 2 minutes. Add meat, tomatoes and chicken stock. Bring to a boil, and simmer covered for an hour.
5. Meanwhile, prepare the gremolata: Mince the parsley. Collect the zest of lemon and orange, and chop it. Put the parsley and zest in a small bowl. Crush the garlic and mix well.
6. Serve the osso buco topped with gremolata and tagliatelle al dente (for homemade tagliatelle, it’s here), rice or polenta patties for example. Enjoy!
(Photo credit: Lilou)
Osso Buco Recipe
This easy Osso Buco recipe is Perfect for family meals and easy to freeze!
- 2 large slices of veal shank, cut into 3-4cm thick slices
- 2 medium carrots
- 1 small celery stalk
- 1 onion
- 1 pint (40 cl) chicken stock
- 1/2 pint (20 cl) dry white wine
- 3 tomatoes or 1/2 can of whole peeled tomatoes.
- Olive oil
- 2 tablespoons flour
- Salt & ground pepper
For the gremolata:
- Zest of 1/2 unwaxed lemon
- Zest of 1/2 orange, untreated
- 1 clove of garlic
- 2 tablespoons chopped parsley
Instructions
- Peel the carrots, cut in half, and then cut into sticks, and then into small cubes.
- Split the celery in half or quarters, and then cut into small dices. Chop the onions. Peel and cut the tomatoes into large chunks.
- In a small bowl, combine flour, salt and pepper and pour the mixture on a plate. Dip each piece of meat in flour and place in a dish. Brown the meat on both sides in a hot olive oil and set aside.
- In your pot, add the carrots, celery, onions and saute over low heat for 8 minutes. Add the white wine, increase the heat and let reduce for 2 minutes. Add meat, tomatoes and chicken stock. Bring to a boil, and simmer covered for an hour.
- Meanwhile, prepare the gremolata: Mince the parsley. Collect the zest of lemon and orange, and chop it. Put the parsley and zest in a small bowl. Crush the garlic and mix well.
- Serve the osso buco topped with gremolata and tagliatelle al dente (for homemade tagliatelle, it's here), rice or polenta patties for example. Enjoy!
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