By: Palau Aggressor II
Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with Gremolata and traditionally served with soft Polenta. When you buy Ossobucco from the butcher it comes pre sliced ready to cook. Our recipe uses beef shank instead of veal, and we get the butcher to slice the shanks about 1.5 inches thick. Don’t discard the bones, the marrow is the best bit! You could also braise Lamb Shank in basically the same mixture.
1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
Bouquet Garni (parsley, thyme and bay leaves tied in a bunch)
1/4 cup (40g) plain flour, for coating
8 (about 1.5kg) veal osso bucco
1 cup (250ml) white wine
400g can diced tomatoes
1 cup (250ml) Beef Stock
Salt and pepper
Heat the oil in a deep skillet/frying pan. lightly coat the osso bucco with seasoned flour. Fry the meat in the oil on both sides until browned on all sides. Remove the meat from the pan and put in the roasting tray ( or slow cooker if you wish). Fry the vegetables and garlic in the same pan until soft, deglaze the pan with the wine. add the bouquet garni, stock and tomatoes, stir to the simmer. Pour over the meat and braise in the oven for at least three ours on a low to medium heat. Or in the slow cooker for 6-8 hours. If braising in the oven check the level of the liquid every hour or so and top up if required. when the meat is nice and tender ( it should fall apart), carefully remove from the liquid. if the sauce needs a little thickening, you can reduce it a little by boiling or adding cornflour. Taste and correct the seasoning. Serve on soft Polenta and garnish with Gremolata.
To make the soft polenta follow the instructions on the packet. You can use milk, stock or water, I prefer stock. The polenta should be the consistency of runny mashed potatoes. I also like to sprinkle the polenta with crumbled blue cheese.
To make the Gremolata, combine freshly chopped flat parsley with some minced garlic and grated lemon zest. ( it will be quite strong on its own, but with the osso bucco it goes great!)