Osso buco

Prepared 0 of 6 steps

1. 01

   Prepare the meat slices

   Take 4 thick cross-cut slices of veal shank about 4 cm thick. Pat dry, tie with kitchen string around the circumference to maintain shape. Season with half the salt and pepper, lightly coat in flour, shaking off any excess.

2. 02

   Brown the meat

   Heat the olive oil and butter in a heavy casserole. Brown the veal in batches for 3–4 minutes on each side, then transfer to a plate. Do not try to cook these thick slices all the way through at this stage.

3. 03

   Prepare the vegetable base

   Dice the onion, carrot, and celery. Sauté in the same skillet for 8 minutes, add 10 g of minced garlic for 1 minute. Pour in the wine and simmer for 3 minutes, scraping up any browned bits from the bottom.

4. 04

   Braise the meat

   Return the meat, add the tomatoes, broth, bay leaf, and remaining salt. The liquid should come to about halfway up the pieces. Bring to a gentle boil, cover, and braise in the oven at 160 °C for 2-2.5 hours.

5. 05

   Check for tenderness and sauce

   Turn the veal carefully halfway through braising. When done, the fibres should separate easily with a fork while the slices still hold their shape. Continue braising if necessary. If the sauce is too thin, remove the meat and reduce it for 10–15 minutes.

6. 06

   Add the gremolata

   Finely chop parsley and the remaining 5 g of garlic, mix with lemon zest. Remove the bay leaf and kitchen string. Serve the veal shank with the vegetable sauce and the specified gremolata mixture; no side dish is included in this recipe.