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Osso bucco
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Prep Time:
30 minutes
Cook Time:
125 minutes
Total Time:
155 minutes
Ingredients:
  • 60g butter
  • 72.80 gm olive oil
  • 2 carrots, cut into small cubes
  • 3 sticks of celery, cut into small cubes
  • 2 onions, finely chopped
  • 3 cloves garlic, crushed
  • 187.50 ml plain flour, seasoned
  • 8 veal shanks (about 1.5kg)
  • 22.20 gm tomato paste
  • 800g diced Italian tomatoes in juice
  • 510.00 gm beef stock
  • 1 tsp dried thyme leaves
  • 2 bay leaves
  • finely grated rind of 2 large lemons
  • 2 cloves garlic, finely chopped
  • 125.00 ml fresh parsley, finely chopped
Instructions:
  • In a frying pan, melt 20g of butter with 2 tablespoons of oil. Add carrots, celery, onions, and garlic, and sauté for 4 to 5 minutes. Transfer the vegetables to an ovenproof dish.
  • Coat two shanks at a time in seasoned flour in a plastic bag, making sure to shake off any excess before placing them on a plate.
  • Preheat your oven to 200°C. In a hot frying pan, melt the remaining butter and oil. Sear the veal on both sides in 2 to 3 batches, then transfer on top of the vegetables.
  • Combine tomato paste, tomatoes, beef stock, thyme, and bay leaves in a pan. Bring mixture to a boil while stirring. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and veal in a roasting dish, cover with lid or foil, then bake in the oven for 1 1/2 to 1 3/4 hours until veal is tender.
  • Combine the ingredients to make the flavorful gremolata. Sprinkle generously over tender veal and enjoy a burst of delicious flavors.

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