Osso Buco

Osso Buco

Osso Buco is one of my favourite dishes to make when we have friends coming round for dinner.  It is super easy to make, absolutely delicious, it tastes even better the following day, and friends always leave happy and contented when I serve this dish.

I personally serve it with a basic Risotto Milanese , which may seem too filling, but a small portion goes really well with the Osso Buco thanks to the Saffron and Parmesan which helps to add a depth of flavour to the whole dish.

Ingredients:

For the Osso Buco:

  • 6 Osso Buco (or leg of veal, cut into individual portions)
  • Salt and pepper
  • 50g flour
  • 3 bay leaves
  • 3 strips of lemon zest
  • 2 garlic cloves
  • 2 sprigs of rosemary
  • 600ml white wine
  • 1 tablespoon of tomato puree
  • 150 ml veal stock
  • 1 large carrot (about 160g)
  • 4 celery stalks (about 200g)
  • 150g onion
  • Olive oil

For the Gremolata:

  • 1 sprig of flat leaf parsley
  • 1 sprig of rosemary
  • zest of 1 lemon
  • black pepper

Method:

Preheat the oven to 180°C.

Prepare the Osso Buco: cut away the fatty edges (using a pair of scissors makes it easier). Season each one with salt and pepper, then lightly coat them with flour and tap off the excess.

Heat some Olive Oil in a large ovenproof casserole dish, and over a medium heat, fry the osso buco until golden on both sides.  Remove them from the pan, and leave to one side.  I do this in a couple of batches.

Chop the carrot, celery and onion into small cubes.  Add the vegetables to the casserole you used to fry the meat, stirring to ensure that the vegetables pick up all the traces of meat left on the casserole.  You may need to add a little more olive oil at this point.  Sauté the vegetables with the bay leaves, lemon zest strips, garlic and rosemary, for 10 minutes with the lid on, until the vegetables are translucent.

Add the tomato puree and cook for one minute.  Then add the white wine, and allow to reduce until almost gone.  Add the Osso Buco and the veal stock.  Transfer the casserole to the oven and cook, uncovered for about 1.5 hours, until the osso buco is tender.  Season to taste.

To make the Gremolata: finely chop the parsley and rosemary, and grate the zest of 1 lemon.  Stir together with a generous serving of black pepper.

When you are serving the dish, finish the top of the dish with a sprinkling of gremolata onto each plate.  This is the part that I normally forget, and half way through the meal you will find me rushing back to get the gremolata, and sprinkle it onto everyone’s plate.  But its also the part that really helps to lift the dish, and is definitely worth adding – so don’t forget it like I do 🙂

Serve and Enjoy!

 

 

Advertisements

2 thoughts on “Osso Buco

  1. So yum!

    On 25 April 2017 at 21:56, cookingwithemmarussell wrote:

    > emmaorussell posted: ” Osso Buco is one of my favourite dishes to make > when we have friends coming round for dinner. It is super easy to make, > absolutely delicious, it tastes even better the following day, and friends > always leave happy and contented when I serve this dish. ” >

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s