Recipe: Osso buco

Name: Osso buco
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Ingredients: 6 veal shank pieces (osso buco) of about 250 g (8.75 oz) each; 50 g (1.75 oz) flour; 50 g (1.75 oz) butter; 10 cl (0.4 cup) olive oil; For the braising stock:; 1 peeled carrot, 1/2 celery stalk, 1 onion, 1 shallot, all cut into fine brunoise (small cubes); 2 garlic cloves, germ removed and chopped; A pinch of thyme flowers; 2 bay leaves; 2 nice tomatoes, blanched (skins removed), seeded (keep the juice) and cut into small cubes, or in winter one 4/4 tin of organic peeled tomatoes, keeping the juice; 10 cl (0.4 cup) dry white wine; 50 cl (2.1 cups) veal stock (prepared); For the finishing:; 2 nice tomatoes, blanched, seeded and cut into cubes (or in winter from organic tinned peeled tomatoes); 3 garlic cloves, germ removed and chopped; 2 shallots cut into fine brunoise (small cubes); The zest of one lemon

By chef patrick Asfaux 4.9/5 (29 reviews) · 🍳 15 made it

Prep 15 min

Cook 90 min

Total 1h45

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

6 veal shank pieces (osso buco) of about 250 g (8.75 oz) each
50 g (1.75 oz) flour
50 g (1.75 oz) butter
10 cl (0.4 cup) olive oil

For the braising stock:

1 peeled carrot, 1/2 celery stalk, 1 onion, 1 shallot, all cut into fine brunoise (small cubes)
2 garlic cloves, germ removed and chopped
A pinch of thyme flowers
2 bay leaves
2 nice tomatoes, blanched (skins removed), seeded (keep the juice) and cut into small cubes, or in winter one 4/4 tin of organic peeled tomatoes, keeping the juice
10 cl (0.4 cup) dry white wine
50 cl (2.1 cups) veal stock (prepared)

For the finishing:

2 nice tomatoes, blanched, seeded and cut into cubes (or in winter from organic tinned peeled tomatoes)
3 garlic cloves, germ removed and chopped
2 shallots cut into fine brunoise (small cubes)
The zest of one lemon

Step-by-step directions

1 Preheat the oven to 200°C (390°F) (gas mark 6-7).

2 Salt and pepper the meat pieces, then coat them in flour, tapping to remove excess.

3 In a casserole dish, melt the butter and oil, then brown the osso buco on each side and set aside on a separate plate.

4 In the same casserole, add a little more butter and oil, then sweat all your braising stock ingredients, salt and pepper, and let cook covered for 10 minutes.

5 Add the white wine, let simmer for another 5 minutes, then add the veal stock and tomato juice. When it comes back to a boil, taste and adjust the seasoning.

6 Place your meat pieces with the juice from the plate into this braising stock, then cover and cook in the oven for one hour.

7 While cooking, prepare your garnish for finishing. Put a little olive oil in a saucepan, then add the chopped shallots, chopped garlic, tomato cubes, a pinch of thyme flowers, season and let cook covered gently for 15 minutes.

8 Carefully remove your veal shank pieces using a spatula and skimmer. If there is not much juice left in your cooking pot, add a little water, bring back to a boil and adjust the seasoning.

9 Plate on a nice dish: a little braising stock, the osso buco on top, then using a large spoon, add a generous portion of garnish and finish with a few lemon zests.

10 Serve, for example, with risotto (try, if you can find it, the Carnaroli del Pavese Gran Riserva Maturato 1 Anno by Gallo), pilaf rice, spaghetti or fresh tagliatelle.

Open a good Barolo, put on your Inter jersey, and you're there!