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Osso Bucco

Osso Bucco


Rating (5.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: medium
  • Serves: 4


Osso Bucco is a supremely luxurious dish that's rather impressive to serve: firstly, since it LOOKS so cool with the bone sticking out and all, and secondly, 'cos it's deeeelish. Like most of the things I choose to serve at dinner parties, it's another very easy to prep and ignore it till it's time to serve type of dish, which makes it perfectly paired with Risotto alla Milanese, since no one wants to have to be slaving over two things just before dinner starts. (Serves 4, very generously.)


4 veal shanks
plain flour
salt and pepper
100g butter
olive oil
1 small onion, finely chopped
5 tbsp white wine
200ml beef stock
1 carrot, roughly chopped
1 stick of celery, roughly chopped
2 tbsp of tomato paste

Zest of one lemon, finely grated
small handful of Italian flat-leaf parsley, finely chopped.


1. Preheat the oven to 125°C.
2. Using a high-sided, oven-proof pot that can accommodate all your veal shanks standing up, melt the butter in some good olive oil, then add in your onions and fry over low heat for about 5 minutes, stirring constantly. Remove the onions, leaving the butter in, and set them aside on a side plate.
2. Season the plain flour with salt and powdered black pepper, then dust the veal shanks to coat them well. Turn the heat up to high, and fry them in the butter until well browned on all sides.
3. Add the onions back into the pan, and correct seasoning if necessary. Add in the white wine, and let it cook (still on high heat), until the wine has almost completely evaporated.
4. Stir the tomato paste into the beef stock, and add it, along with the carrots and celery, into the pot. Give the pan a good stir, bring it to the boil, and then reduce the heat to simmer on the stove for about 20 minutes. Baste the shanks with the liquid constantly.
5. Arrange the shanks so that they are "standing up" (with the exposed bit of bone at the top), and baste again with the liquid. Cover the pot with aluminium foil, and place in the oven for 4 hours. After 4 hours, turn the heat up to 175°C, and remove the foil covering. Baste with the liquid one final time, then cook uncovered for 30 minutes.
6. Mix together the ingredients for the gremolata, and either stir it into the mixture before serving, or sprinkle over the Osso Bucco. It is best served with [saffron risotto](http://www.opensourcefood.com/people/rachel/recipes/risotto-alla-milanese/).

Note: The sauce can be reduced, thickened, and strained to make a gravy if serving with couscous or mashed potatoes instead of the already flavourful risotto.

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star_onstar_onstar_onstar_onstar_ondewey1 says:


I had osso bucco at a new modern italian restaurant last night. It was with a saffron polenta and one of the best things I've eaten in a long time. I'm looking forward to giving your recipe a go!! Thanks.


star_onstar_onstar_onstar_onstar_onscatta says:

just for the sake of precision, is "osso buco" : )


star_onstar_onstar_onstar_onstar_onMsNyanko says:



star_onstar_onstar_onstar_onstar_oniconsam says:

**wipes drool**


rachel2 says:

haha againnn???


star_onstar_onstar_onstar_onstar_ontelliecoin says:

you know rachel... i have a feeling those proposals are going to start flooding you with the force of a supernova!!!!!!!!!!!!!!!!!!!!

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