Osso buco

Osso buco

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Osso buco – or the bone with the hole – is traditionally served with saffron risotto.

Ingredients

Quantity Ingredient
8 pieces osso buco
plain flour, for dusting
olive oil
butter
1 large onion, peeled and chopped
2 medium-sized carrots, peeled and chopped
2 sticks celery, chopped
salt and pepper
150ml red wine
400g tinned tomatoes
or 400g ripe fresh tomatoes, chopped
1 litre * golden chicken stock [rid:9937]
or 1 litre hot water
1 lemon, zested
1 garlic clove, peeled and finely chopped
2 tablespoons flat-leaf parsley, finely chopped

Method

  1. Dust the osso buco in flour. Heat some olive oil and butter in a frying pan and seal the osso buco, a few at a time, until they are lightly browned all over.
  2. Heat a little more oil in a large heavy-based casserole and lightly fry the vegetables until lightly browned. Add the osso buco and season with salt and pepper. Add the wine and simmer until the juices evaporate. Add the tomatoes and simmer very gently with the lid on for a couple of hours on top of the stove. Add a little water or stock if the meat looks as if it might be drying out.
  3. When ready to serve, combine the lemon zest, garlic and parsley, and sprinkle over the osso buco.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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