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
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
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.