Main
Osso Buco (Italy)
- Preparation time
- 2 h 30
- Servings
- serves 4
Ingredients
- Sliced beef — to buy1.2kg
- Flour — to buy50g
- Olive oil — to buy2 tbsp
- Onion — to buy1
- Carrot — to buy1
- Garlic — to buy2 cloves
- Tomato — to buy3
- White wine — to buy200ml
- Lemon — to buy1
- Parsley — to buy1 bunch
- Salt — to buy1 pinch
- Pepper — to buy1 pinch
Preparation
Season the shank slices with salt and pepper, then lightly flour them, tapping off the excess.
Heat the oil in a pot over high heat and brown the meat slices for 4-5 minutes per side, until nicely coloured (that colour is what gives the sauce its flavour). Set them aside on a plate.
Lower the heat, cook the onion, carrot and garlic in the same pot for 5 minutes, scraping up the browned bits from the bottom with a wooden spoon.
Return the meat to the pot, add the tomato and white wine, bring to a boil then cover and simmer over very low heat for 1.5 to 2 hours, until the meat is tender and falls easily off the bone. Check occasionally that there's enough liquid, adding a splash of water if needed.
Just before serving, make the gremolata: mix the finely grated lemon zest, chopped parsley and a little crushed garlic. It brings the freshness that balances the slow-cooked dish.
Sprinkle with gremolata right before serving, with a Milanese risotto or mashed potatoes to soak up the sauce.