Osso Bucco is a hearty and rich Italian beef stew which utilises the lower part of the hind leg. When braised, the connective tissue rewards you with velvety and tender meat. This recipe is a simple dish that requires a little bit of time on the stove but the result is well worth the wait! Perfect for cooking on a slow Sunday with the kids.
Serves 4 - Duration 3 hours
Ingredients
- 4 pieces osso bucco
- 2 tbsp plain flour
- 1 large onion, diced
- 2 carrots, chopped 1cm pieces
- 2 stalks celery, chopped 1cm pieces
- 4 cloves garlic, finely chopped
- 2 tbsp tomato paste
- 200ml red wine
- 500ml beef stock
- 2 bay leaves
- 2 sprigs rosemary or oregano
- 1/2 bunch of parsley, finely chopped
- 1 lemon, zested
- 1 garlic clove, grated on microplane
- Polenta, risotto or mash potato to serve
Method
- Dust the osso bucco lightly with flour and season with salt and pepper. This dusting will help thicken the sauce.
- Heat a large heavy based fry pan on medium heat and add in oil.
- Once hot, brown the meat on both sides, being careful not to overcrowd the pan. Remove from pan and set aside.
- Turn the heat to low and add in the onion, carrot, celery and garlic and cook for 10 minutes or until softened but not browned.
- Add in tomato paste and cook until it darkens.
- Now add the wine into the pan and cook for another minute.
- Add the stock, meat and herbs and turn the heat high to bring to a boil, before reducing to a very low simmer. Season with salt and pepper.
- Place lid on and cook for around 2 hours or until the meat is tender.
- While the osso bucco is cooking, make the gremolata by combining the parsley, lemon zest and garlic.
- Serve on a bed of polenta and garnish with gremolata.
