Osso buco

Osso buco

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

Another flavourful Italian classic: braised veal shanks in a savoury sauce, perfectly accentuated with gremolata, a fresh mixture of lemon, garlic and flat-leaf parsley.

Ingredients

Quantity Ingredient
4-6 thick slices of veal shank
good pinch sea salt
freshly ground black pepper
2 tablespoons butter or olive oil, for frying
2 medium onions
1 medium carrot
150g celeriac
3 tablespoons plain flour
400g tinned whole tomatoes
or 6 medium fresh tomatoes, peeled
300ml white wine
300ml chicken or beef stock
2-3 tablespoons tomato paste
1/2 teaspoon caster sugar
2 teaspoon fresh basil, chopped
1 bay leaf
Gremolata

Method

  1. Season the meat with salt and pepper. Add half the butter or oil to a large cast-iron casserole dish, and slowly brown the veal a few slices at a time. Set the meat pieces aside.
  2. Peel and finely chop the onions. Peel the carrot and celeriac and cut into neat cubes.
  3. Sauté the vegetables in the remaining butter or oil in the dish. Return the meat to the dish and dust with flour. Stir to combine the flour, then add the tomatoes. Pour in the wine and stock, then add the tomato paste, sugar, basil and bay leaf. Bring to the boil and, if the dish has ovenproof handles and lid, place it in the oven at 190°C for about 1½ hours.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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