Recipe: Osso buco

Name: Osso buco
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 veal shank pieces (osso buco) of about 8.75 oz (250 g) each; 1.75 oz (50 g) flour; 1.75 oz (50 g) butter; 0.4 cup (10 cl) 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; 0.4 cup (10 cl) dry white wine; 2.1 cups (50 cl) 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 (30 reviews) · 🍳 15 made it

Recipe Osso buco - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 15 min

Cook 90 min

Total 1h45

Servings 6 serv.

Osso buco is a 250g veal shank braised 1 hour in the oven. The marrow comes away from the bone with a fork. White wine, tomatoes, veal stock bind into a silky sauce. Serve over Carnaroli risotto or fresh tagliatelle.

Ingredients for 6 servings

Adjust for

servings

6 veal shank pieces (osso buco) of about 8.75 oz (250 g) each
1.75 oz (50 g) flour
1.75 oz (50 g) butter
0.4 cup (10 cl) 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
0.4 cup (10 cl) dry white wine
2.1 cups (50 cl) 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 390°F (200°C) (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!