Osso Bucco

Stephanie Alexander’s recipe goes something like this:

Ingredients

  • 4- 8 pieces of veal from the meaty end of the shin (there can be a large variation in size)
  • salt pepper plain flour mixed together in a plastic bag
  • 50g butter
  • 2 tblesps olive oil
  • 1/2 cup white wine
  • 250g tomatoes roughly chopped
  • 6 cloves garlic roughly chopped
  • veal or chicken stock, or water

To adorn when serving: Gremolata (2 cloves of garlic very finely chopped, 1/2 cup finely chopped parsley, grated zest of 2 lemons (I peel the zest carefully, no white, with a potato peeler and then cut very finely). Mix.

Method

In a large warmed frying pan:

Take the veal which you have shaken in the salt/pepper/flour and then brown in the butter/olive oil.

Lay in the pan, marrow-side up. Turn up the heat, add the wine and allow to boil intensely for a moment to burn off the alcohol. Then add the other ingredients BAR the Gremolata, of course. You want the stock to cover the meat, but only just, don’t drown it. Bring back to the boil and then turn down as low as you possibly can. All this can be done in a flame-proof casserole dish and then put in the oven at maybe 160C, but I’m happy with it on top as long as you can keep that heat down.

It’s going to cook for about one and a half hours, check it now and then. The sauce by the end will be reduced to a thick state, but if not, you can remove the meat and turn up the heat to reduce it appropriately. Scatter when serving with the Gremolata.

Frankly I wouldn’t bother with anybody who won’t eat the best part of this, the marrow. Stop cooking for them altogether. Toss as to which of you will leave home.

The traditional way to serve this is with Milanese risotto, of course (see section on rice dishes for this). But there are options. Risoni, perhaps tossed with butter, garlic and parmesan. Or even mash.

2 thoughts on “Osso Bucco

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