Colder weather is coming. It is braised-meat time. Osso bucco is very easy to cook and still delicious for the next day. This is my first time trying to cook Italian osso-buco. So, I’ve been looking several recipe and mix-match it with my own ingredients.
Ingredients for Osso Bucco :
4 or 5 piece of osso bucco (beef or veal shank)
2 medium carrots (diced)
1 stick of celery (diced)
1 medium onions (chopped)
2 garlics (finely chopped)
4 sprigs of fresh thyme
1 sprig of fresh rosemary
2 bay leaves
1 cup/ small can of tomatoes purée
3 medium tomatoes (chopped)
1 cup dry white wine
2 cups of beef / veal stock
4 to 5 tbs for dusting the meat
salt and pepper
Ingredients for Gremolata :
A bunch of parsley
1tbs lemon zest
In a cutting board, place the osso bucco, season them well with salt and pepper. Put the flour in a large bowl, dust the osso bucco with the flour, turn it into the other side, make sure it well covered with the flour.
Meanwhile, put the olive oil into medium-heat pressure casserole. Increase the heat a little bit, then place the osso bucco into the casserole one by one, cook each side until browned (5 minutes per side). Lower the heat, and set the meat aside on a plate.
Add the onion, carrot and celery into the same casserole until the onions turn to soft. Toss the garlic, thyme, rosemary and bay leaves. Cook for about 10 minutes. Glaze with white wine and reduce by half.
Return the osso buco into the casserole. Add tomato purées and chopped tomatoes. Stirring it well until the osso bucco covered with tomatoes. Pour in beef stock or broth. Once it boils, lower the heat. Let it simmer with cover until the meat is tender for about an hour / half. Basically one hour is enough, but the longer you let it simmer, the better the osso bucco is.
In the mean time let’s make the gremolata, chopped the parsley and finely chopped the garlic. Add them into small serving bowl, add the lemon zest. Mix it well.
Serve the dish with potatoes purée or boiled potatoes. Scatter it with gremolata.