Osso Buco is a classic Italian dish. It is slices of veal shin, slow cooked in a wine and stock gravy, with the bone in. It literally means bones with holes. Nowadays you should use high welfare rose veal from the UK.
- 2 tbsp olive oil
- 25g flour, to dust
- 4 pieces of veal shin, about 4cm thick, if you can get them, or if they are thinner that’s fine, they may be slightly quicker to cook. You don’t need to trim any fat from this as it will mostly render down, and the outer ring holds the piece together.
- 50g butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 head of garlic, cut horizontally
- 2 strips of lemon zest, just slice down the side of a lemon cutting the yellow rind off, about 2cm wide
- 4 sage leaves, if they are very large then reduce the quantity, sage is a powerful flavour and needs to be in balance
- 200ml white wine
- 200ml good chicken stock
- 1 unwaxed lemon, zest finely grated. If you can’t get unwaxed them just rub and wash a lemon to remove the wax.
- 3 tbsp flat-leaf parsley, finely chopped
- Use a hob-proof casserole dish wide enough to hold the meat in one layer, over a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate. You will probably get enough salt from the seasoned flour so don’t add more till you check the seasoning when it’s cooked.
- Turn the heat down and add three-quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.
- Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
- Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
- Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and Risotto alla Milanese or wet polenta.