Milan’s gift to the culinary world, osso bucco is a slow-cooked masterpiece. The juices from the shin combine with the wine, vegetables and melted bone marrow. It creates one of the most intense, mouth-wateringly savoury beef dishes there is. The gremolata topping is essential if you want to serve it as the Milanese do. You might also want to make a risotto, its traditional accompaniment, A good mash potato Also works well.
The gremolata topping is essential if you want to serve it as the Milanese do
- 4 pieces of osso bucco (sliced beef shin with marrow)
- 3 tbsp olive oil
- 2 tbsp plain flour
- salt, pepper
- 30g butter
- 1 medium onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot finely chopped
- 1 tin of chopped tomatoes
- 125ml dry white wine
- 300ml hot chicken stock
- 2 sprigs of thyme
- 1 bay leaf
- For the gremolata topping
- Zest of a lemon
- 1 tbsp chopped parsley
- Finely chopped clove of garlic
- 2 tbsp olive Oil
Take a heavy based, lidded frying pan or casserole.
Toss the pieces of shin in flour.
Shake off any excess and fry in the butter and oil over a medium heat until browned evenly all over. Set them aside on a plate.
In the same pan sauté the onion, celery and carrot for 3 minutes.
Add the wine and stir.
Mix in the tomatoes, season with salt and pepper to taste. Reduce heat.
Return the shin to the pan, add the stock and cover with a lid.
Braise on a low heat for an hour and a half, turning the shin pieces gently after 45 minutes. If the sauce dries out too much add a little water. This can also be done in the oven at 180
Arrange the osso buco on a plate and sprinkle with the mixed gremolata.
Serve with wholegrain rice or mashed potato
Wine wine is essential in this dish - do not be tempted to use red
In case you didn’t know, osso buco in Italian means bone with a hole.
If you wanted to avoid starch, try these wonderful sides:
Osso Bucco needs a good red wine to wash it down. We chose an Arabella Reserve Shiraz Viognier Magnum 2017. Who would think a big dollop of gutsy Shiraz can be brought to life by a tiny smidgeon of peachy pure Viognier. Big, rich, ripe bramble and damson fruit with lashings of oak are given a soft, silky finish by the addition of the Viognier with its hint of white peach acting as the perfect foil to the peppery undertones. Available from Naked Wines