Osso Buco | RecipeTin Eats

Osso Buco is made with veal shanks cut into thick steaks that are then slow cooked in a tomato sauce. Fellow Aussies have probably observed beef ... SkiptoprimarynavigationSkiptofooternavigationSkiptomaincontentSkiptoprimarysidebar HomeCollectionsWinterWarmers Comfortfoodcentral!Fallaparttendervealshanksbathedinatomatowhitewine sauce,OssoBucoisatraditionalItaliandishthat’sbothheartyandluxuriousowing tothedelicateflavourandtextureofveal. Traditionallyservedonyellowsaffron RisottoMilaneseandtoppedwithafreshmixtureofparsley,lemonandgarlicknownasGremolata.Butjustasdeliciouspiledovermashedpotato!ThisisaslowcookedrecipethatbelongsalongsidegreatslikeShreddedBeefRagu andBeefGuinnessStew. OssoBuco “You neverhaveOssoBucoforme!!”,Ipoutedat mybutcher.(“Never”beingabitofanexaggeration,butembellishmentsometimesjustpoursoutofmeduringdesperatetimes.) “OssoBucofliesoutthedoorduringwinter,”mybutcherdeclared.“Wecan’tgetenough.Youhavetoorderit, or justgetinquickwhenwehaveadelivery.” Soshewhodoesn’trelyonluckforfoodplacedanorderforOssoBucoimmediately. BecauseIhavebeen bustingtosharethiswithyouallwinter.ButIkeptstuffingitup–photosthenthevideo,andsofinally,afterattempt#3,IamarmedwithallIneedtofinallypublishit! WhatisOssoBuco? OssoBucoismadewithvealshankscutintothicksteaksthatarethenslowcookedinatomatosauce.FellowAussieshaveprobablyobservedbeef“OssoBuco”soldatsupermarkets–infact,beefismorecommonlyfoundthanveal.Atleast,duringwinter. ThoughOssoBucoistraditionallymadewithveal,thisreallyisfabmadewithbeeftoo.Themeatflavourwillbestrongerbecausevealhasamoredelicate,sweeterflavour.Butitwillstillbefabulous–andyouwillstillgetthatsignaturestickybonemarrowthatsomanypeopleliketoslurpuporslatheroncrustybread.(NotI,doesn’tdoitforme,Ialwaysgivemineaway!) AtraditionalItaliandish ThemakingsofOssoBucoarenodifferenttomostslowcookedItalianmasterpieces–brownthemeat,thenslowcookonion,garlic,carrotandcelerywhichthenformstheflavourbaseforatomatobasedsauce.ThesauceforOssoBucoisabitlighterincolourthanotherslowcookedItaliangoodness,likeRagu,becauseit’smadewithwhitewineratherthanredwine. TheonelittleannoyingthingIusedtograpplewithisthatbythetimethevealcookedtothepointof“fallapart”,itwasliterallyfallingapartrightoffthebone.Stilldelicious,butIwanted themeattostayontheboneforpresentationpurposes. SoIconcededdefeatandusestringtoholdthevealtogether.However,myonelittletipistodothis afterbrowningthemeat.Otherwise, thestringjustcomesoffwhilethemeatisbrowning.It’sreallyannoying. Thenletitbubbleawaygentlyfor1.5–2hours(vealismoredelicatethanbeefsoyouwon’tneedtocookforlongerthanthis)untilthemeatisforktender. AndItrulydomean–forktender. But–enoughtalkaboutfallapart,slowcooked,meltinglytendervealinathick,richtomatosauce!Nomoretalkabouthowyouwon’tneedaknifetoeatthis. Theweekendishere!It’sFridayandthecouchiscallingme,there’sacertaingiantfurballis sittingbymysidebreathingstinkydogbreathovermeandstaringatmeintentlybecause“bonetime”is30minutesoverdue. Happyweekendeveryone!–Nagixx WATCHHOWTOMAKEIT OssoBucorecipevideo! Hungryformore?SubscribetomynewsletterandfollowalongonFacebook,PinterestandInstagramforallofthelatestupdates. OSSOBUCO Author:Nagi Prep:15mins Cook:1hr30mins Total:1hr45mins Mains American-Italian 4.92from23votes Servings5 Taporhovertoscale Print 185 13413 RecipeVIDEOabove.Meltinglytendervealshanksslowcookedinatomatosauce,aclassicItaliandish!ThisistraditionallyservedwithRisottoMilanese(saffronrisotto)butisalsoterrificovermashedpotato,polentaandevenpasta.GremolataisalsoservedwithOssoBucoanditprovidesafantasticfreshnesstocontrastwiththerichnessofthisdish.  Ingredients▢5thickvealossobucco(300g/10ozeach,2.5cm/1”thick)(orbeef,Note1)▢Saltandpepper▢Kitchenstring(optional)▢2tbspoliveoil▢1smallonion,finelychopped▢3garliccloves,minced▢1smallcarrot,finelychopped▢1celerystick,finelychopped▢800g/28ozcancrushedtomato▢1cup/250mldrywhitewine(notsweet,notfruity),orchickenbroth▢1cup/250mlchickenbroth▢1chickenbouilloncube(optional,orusebeef)▢2tbsptomatopaste▢3sprigsthymeor1½tspdriedthyme▢2bayleavesGremolata:▢1cupparsleyleaves(flatorcurly),lightlypacked▢2–3tsplemonzest,finelygrated▢1garlicclove,mincedForServing:▢RisottoMilanese(saffronrisotto,recipeinnotes),mashedpotatoorpasta InstructionsSprinklebothsidesofthevealverygenerouslywithsaltandpepper.Heattheoilinalargeheavybasedpotoverhighheat.Addbeefandsearonbothsidessoithasanicebrowncrust.Removeontoaplate,turnheatdowntomediumlow.Ifthepotislookingdry,addasplashofoil.Addgarlicandonion,cookfor1minute,thenaddcarrotandcelery.Cookonlowheatfor8minutesoruntilitissoftenedandsweet.OPTIONAL:Meanwhile,tiekitchenstringaroundeachpieceofveal–holdsittogetherfornicepresentation(itfallsapartonceslowcooked).Addtomato,wine,broth,bouilloncube(crumbled),tomatopaste,thyme,andbayleaves.Mix,thenreturnvealintopot,placelidon.Adjustheatsotheliquidissimmeringgently–aboutmediumlow.Cookuntiltenderenoughtobepriedapartwithforks–checkat1.5hoursthenevery15minutesafterthat.Useslottedspoontoremovevealintobowl,covertokeepwarm.Simmerliquidonmediumfor5–15minutesoruntilthickenedtotaste.Adjustsalt&pepperattheend.ServingTraditionallyservedwithSaffronRisotto(RisottoMilanese,recipeinnotes),butisalsoterrificwithmashedpotato,creamypolentaorevenpasta.PlaceapieceofOssoBucoontheservingplate,spoonoversauce,thentopwithGremolata.GremolataPlacetheparsleyleavesonacuttingboard.Topwithgarlicandlemonzest.Finelychoptheparsley.Transfertoservingbowlandsetasideforatleast20minutesbeforeuse. RecipeNotes:1.OssoBucoarethicksteakscutfromvealshanks.Thethicker,thebetter,asiftheyaretoothin,theywillcookto“fallapart”tooquicklywithoutdevelopingenoughflavour.Thisrecipecanalsobemadewithbeefbutnotethatbeefflavourisstrongerthanveal.Vealhasthesomeredcolourasbeefbutithasamoredelicateflavour. 2.OssoBucoistraditionallyservedwithsaffronrissoto,RisottoMilanese.Here’showtomakeit:Ifusingsaffronthreads(expensive!),place2pinchesinabowlandadd2tbsphotwater,setasidefor15minutes.Or,use¼tspSaffronpowder.AddtheSaffronwhenyouaddthebrothfollowingthisChickenandMushroomRisottorecipe,butskipthechickenandmushrooms. 3.Nutritionperserving,OssoBucoonly.Iwasunabletofindareliablenutritioninformationforvealshanks(becauseofthebone,Ithink)soIused1kg/2lbofbeefchuckwhichIthinkisafairsubstitution,possiblyevenmoreconservativefromafatperspective. NutritionInformation:Serving:516gCalories:549cal(27%) Keywords:Ossobuco Didyoumakethisrecipe?Ilovehearinghowyouwentwithmyrecipes!TagmeonInstagramat@RecipeTinEats. LIFEOFDOZER IliketothinkthatwhenIleavethehouse,thisisthepositionheassumes,staringforlornlyoutthewindowwaitingformetoreturn. Realityisthathesneaksontothecouch,knowingfullwellhe’sonlyallowedupwhenthere’sacoveronit.Hethinkshe’ssocleverbecauseInevercatchhim. ButofcourseIknow,healwaysleavessomuch evidence.Giantfootimprintsandunimaginablequantitiesof fur.🙄 SaveSave SaveSave PreviousPostSaltedCaramelTart NextPostSausagePasta Hi,I'mNagi!Ibelieveyoucanmakegreatfoodwitheverydayingredientsevenifyou’reshortontimeandcostconscious.Youjustneedtocookcleverandgetcreative! ReadMore FreeRecipeeBooks JoinmyfreeemaillisttoreceiveTHREEfreecookbooks! RelatedPosts BakedMacandCheese BangersandMash(SausagewithOnionGravy) UltimateRoastLamb:12-hourlambshoulder MoreWinterWarmers ReaderInteractions LeaveaCommentCancelreplyYouremailaddresswillnotbepublished.Requiredfieldsaremarked* Cookedthis?Ratethisrecipe! Cookedthis?Ratethisrecipe! Comment*Name* Email* Website Notifymeviae-mailifanyoneanswersmycomment. Δ 100Comments Hello!It’sdayscheckat1.5hoursthenevery15minutes,buthowlongshouldittake?Weareattwohoursandthemeatisstillrathertough.Themeathascomeawayfromthebonesbutit’snotsoftandtender.Weusedthethicklacreusettepotaspertherecipeandfollowedexactlysonoideawherewehavegonewrong. Confusedbecausepeoplesaytheyslowcookedforhoursandhoursbutthisrecipesaysonly1.5hoursonstovetop–isthatright???? Thankyou Reply Imadeitintheslowcooker.5stars! Reply Iamsogladyouenjoyedit,Sue!Nx Reply CanIcookinapressurecooker Reply HiHeather…Ihaven’ttestedthisbutIwouldthinkitwouldwork–youmightneedtosimmerthesaucelongerattheendtothickenitsincethecookingtimeforthemeatwouldbeless.Letmeknowhowitgoes! Reply HiHeather,yesyoucan.youcanalsouseflourtocoatyourmeatfirstandsearthemeat.Thiswillthickenthesauceslightly.it’s30mnsinthepressurecooker.enjoy. Reply HiNagi,yourossobucorecipelikeallyourotherswasabsolutelydelicious.Ithickenedthesaucewithplainflourandaddedanotherteaspoonofstockpowderanditwasperfect.Youaremygotogirlwhenlneedarecipe,youneverletmedown.Thankyouforallyouryummyrecipes. Reply MadeitinthepressurecookerandwhenIopenedthelidandsawthecolour,Iknewitwasgoingtobesensational.Definitelydothisforadinnerparty-easy,andtastesasgreatasitlooks Reply Wahoo,soundslikeyounaileditKaren!Nx Reply CanIcookitintheovenandatwhattemperatureandforhowlong? Reply Icookedmineintheovenfor2hourson160C. Icoveredminewithdampbakingpaperandfoil,makingsureitwastightlysealed. Icheckeditafteraboutanhourtomakesurethemeatisn’tdryingoutandhadtoaddalittlemorewater. Reply HiNagi Doineedtoflourtheozzobuccobeforecookingit? Reply HiKerry,noneedtohere–youcanalsoseehowIdoitinthevideo🙂Nx Reply ThankyouNagi Ididntflouritmyfamilylovedit,Iamcookingagainfordinnertonight Kerryx Reply HiNagi!ImadethisrecipebackwhenIstillhadafrenchpotanditwasdelicious.SadlyminebrokeandIcan’treallyaffordtoreplaceitrightnow.Doyouthinkitcanbemadeinaregularmetalpot?Thankssomuch🙂 Reply Hey!Doesthealcoholinthewinecookout? Reply SuredoesJade!Nx Reply HiNagi,thisrecipewasamazing.Icookeditintheslowcookerfor8hoursonlowthendrainedthesauce,blendedandthickenitandserveditwithgnocchi.Winnerinourhouse! Reply OlderCommentsPrimarySidebarSearchRecipes... Hi,I'mNagi! Ibelieveyoucanmakegreatfoodwitheverydayingredientsevenifyou’reshortontimeandcostconscious.Youjustneedtocookcleverandgetcreative! ReadMore FreeRecipeeBooks JoinmyfreeemaillisttoreceiveTHREEfreecookbooks! MeetDozer OfficialtastetesterofRecipeTinEats! MeetDozer AsFeaturedOn