CookEat Recipe
Osso Buco
Veal shanks gently braised with vegetables and tomato, served with strained juices finished with finely cut lemon peel and parsley.
Method
Steps
Step 1
Gather the ingredients: 4 thick bone-in veal shank slices with marrow bones, about 1–1.2 kg total; 1 small onion, about 80 g, finely chopped; 1 celery stalk, about 50 g, finely chopped; 1 small carrot, about 60 g, finely chopped; 60 g butter: 40 g for the casserole and 20 g for binding the sauce; 10 g plain flour; About 500 ml water, added as needed; 150 ml plain tomato purée; Salt and black pepper; Thin yellow peel from half a lemon, finely cut, avoiding the bitter white pith; A small pinch finely chopped parsley, about 1 teaspoon.
Step 2
Put the raw finely chopped onion, celery and carrot in a wide heavy casserole with 40 g butter. Set the veal shank slices over them and season with salt and pepper. Cook over moderate heat for about 10–15 minutes, turning the shanks carefully as they take on flavour and a little colour.
Step 3
Work the separate 20 g softened butter together with the flour. Add this mixture in small pieces to the casserole and stir gently around the shanks so it cooks and begins to colour, helping bind the sauce. Add some water and the tomato purée, bring to a gentle simmer and cover.
Step 4
Braise over low heat for about 2–2½ hours, turning carefully and adding water as needed, until the veal is very tender and at least 74°C in the thickest meat away from the bone. Keep the marrow bones and their contents intact. The sauce should remain modest in quantity, not dry out.
Step 5
Lift the shanks carefully onto a warm dish. Strain the cooking sauce and skim off excess fat. Return the sauce to the heat with the finely cut yellow lemon peel and simmer for 2–3 minutes. Return the shanks briefly to warm through, add the finely chopped parsley just before taking off the heat, and serve each person one shank with its sauce.
Step 6
For the tomato-paste version, replace the purée with about 1 tablespoon plain tomato paste diluted in 150 ml of the measured water. Continue the same gentle braise, adding more water only as needed.
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