Family friendly Main

Osso bucco

Name: Osso bucco
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 4
Ingredients: 1.5kg veal shanks; Plain flour, to dust; 60ml (1/4 cup) extra virgin olive oil; 1 large onion, finely chopped; 1 leek, cut into thin rings; 2 carrots, finely chopped; 1 stick celery, finely chopped; 4 garlic cloves, finely chopped; 40ml (2 tablespoons) brandy (optional); 250ml (1 cup) dry white wine; 300ml chicken or veal stock; 425g can diced tomatoes; 2 strips lemon rind; A few fresh basil leaves; 1 lemon, rind grated; 2 garlic cloves, finely chopped; 2 tablespoons chopped flat-leaf parsley

2 ratings

15m

2h 20m

Jump to recipe

by Ian Parmenter

Chef, television presenter and author

Oct 03, 2015

Osso bucco evokes all the aromas and tastes of Italy - this recipe uses veal shanks for their robust flavour.

1.5kg veal shanks
Plain flour, to dust
60ml (1/4 cup) extra virgin olive oil
1 large onion, finely chopped
1 leek, cut into thin rings
2 carrots, finely chopped
1 stick celery, finely chopped
4 garlic cloves, finely chopped
40ml (2 tablespoons) brandy (optional)
250ml (1 cup) dry white wine
300ml chicken or veal stock
425g can diced tomatoes
2 strips lemon rind
A few fresh basil leaves

Gremolata

1 lemon, rind grated
2 garlic cloves, finely chopped
2 tablespoons chopped flat-leaf parsley

Method

1.

Preheat oven to 160°C. Dust shanks with flour, then shake to remove any excess. Place half the oil in an ovenproof casserole with a lid, over high heat. Quickly brown shanks, a few at a time. Transfer to a plate and set aside. Add remaining oil to the dish, then reduce heat to low.
2.

Add onion, leek, carrot, celery and garlic. Cook for 3-4 minutes until the vegies have softened. Return shanks to casserole with the vegies. If using brandy, warm it in a separate pan, then pour it over the shanks and touch a flame to the vapours. It should go 'whoosh', so be careful. (If there wasn't enough heat to get a flame, the flavour will still infuse the meat.)
3.

Tuck shanks in tightly. Add wine, stock, tomatoes, rind, basil and pepper. Cover with a lid and cook in oven for 2 hours.
4.

To make gremolata, combine ingredients in a bowl, sprinkle over osso bucco and serve with risotto.