Osso Buco 🇮🇹

 

Whenever I cook Osso Buco, my friend Sheena comes to mind, as she was the one who introduced me to this Italian classic.  Sheena is a great cook, unfazed when put under pressure to feed a crowd.  This recipe certainly has the potential to feed many, even something for the family's canine.  You can use cross cut beef or veal shin which comes with a bone in the middle.  Cook it slowly and cook it long, Sheena once advised.  After initial preparations, I put everything in a slow cooker which does the job for me.  It is a meat lover's delight and an ultimate winter comfort food served with mashed potatoes, creamy polenta or risotto.  When cooked, the marrow turns into a buttery jelly-like substance which packs a savoury punch and enhances the flavour of the meat and vegetables. The Gremolata sprinkled on top not only garnishes the dish but accentuates and refreshes every bite you take. 

Serves 6-8

INGREDIENTS

• 1.6kg / 3lb 8oz beef or veal Osso Buco
• salt & freshly ground black pepper
• ¼ cup plain flour
• olive oil
• 2 carrots, chopped into chunks
• 2 large onions, peeled and sliced
• 2 cloves of garlic, peeled and crushed
• 3 stalks celery, roughly chopped
• 2 tablespoon tomato paste
• ½ cup red wine
• 400g / 14oz tinned tomatoes
• 1 cup beef stock
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 3cm / 1¼" strip of lemon peel

Gremolata:

• 1 clove garlic, finely chopped
• grated rind of 1 lemon
• a bunch of flat-leaved parsley, finely chopped

METHOD

1. To prevent the Osso Buco from curling up while they cook, clip the skin around each piece in several places with a pair of scissors.
2. Coat the meat with flour seasoned generously with salt and pepper.  Shake off any excess.
3. Heat 1 tablespoon of oil in a large frying pan to high.  Brown both sides of the meat, a few minutes per side, depending on their thickness.  Do this in batches so the pan is not overcrowded.  Add more oil if needed.  Set them aside on a plate.
4. In the same pan, sauté onions, garlic, carrots and celery on medium heat for a few minutes until the vegetables slightly soften.  Add the tomato paste and stir it around to cook with the vegetables for another minute.  Transfer the vegetables into a slow cooker and top them with the meat.
5. In the same pan, add the wine.  Let it simmer for a minute or so while scrapping off any brown bits from the pan into the wine.
6. When the wine has reduced to half, add in the tomatoes, beef stock, bay leaf, basil, thyme and lemon peel.  Bring it to a boil, then pour over the meat and the vegetables in the slow cooker.
7. Cover and cook for 4-5 hours, or until the meat is very tender.  Check and turn the meat halfway through.  Add more liquid if required.  Season to taste.  
8. Combine all the ingredients for the Gremolata in a small bowl.  Serve with the Osso Buco.