Osso buco
Cross-cut veal shanks braised slowly in white wine and stock until the meat falls from the bone, finished with a gremolata of lemon, garlic and parsley.
Method
- 1
Heat the oven to 160°C. Snip the thin skin around each shank in 2 or 3 places, or tie string around the middle, so they keep their shape.
- 2
Season the shanks, dust them in flour and shake off the excess.
- 3
Heat the oil and half the butter in the casserole over medium-high heat and brown the shanks well on both sides.
- 4
Lift the shanks onto a plate. Lower the heat, add the rest of the butter with the onion, carrot and celery, and cook gently until soft.
- 5
Pour in the wine, scrape up the browned bits from the base and let it bubble until reduced by half.
- 6
Return the shanks in a single layer with the marrow facing up. Add the bay leaf and enough stock to come two thirds of the way up the meat.
- 7
Bring to a simmer, cover and braise in the oven, turning the shanks once halfway, until the meat is very tender and pulling from the bone.
- 8
Meanwhile, mix the lemon zest, garlic and parsley in a small bowl to make the gremolata.
- 9
If the sauce is thin, lift out the shanks and simmer the sauce on the hob until it coats a spoon.
- 10
Taste the sauce for seasoning, return the shanks and scatter the gremolata over just before serving.
Notes
- Risotto alla milanese is the classic partner. Creamy polenta or mashed potatoes also work well.
- Outside Milan a tomato version is common: add 200 g chopped canned tomatoes with the stock.
- Scoop out the soft marrow from the centre of the bone with a small spoon. It is rich and soft, and good spread on toast.
Equipment
Large flameproof casserole with a lid, Kitchen string, Shallow dish, Fine grater, Small bowl