Osso Bucco (800g-1.20kg)
Osso buco, Italian for bone with a hole, is a specialty of Northern Italy. This dish has become a household favorite all around the world for its ultra-tenderness, and rich gravy.
Here’s a recipe for a melt-in-your-mouth ossobuco:
Take 1.5kg Osso bucco and bring to room temperature before cooking.
Toss veal pieces in seasoned flour, then sear in a large fry pan with a little olive oil until browned and crusty. Place to one side.
Dice two carrots, two celery stalks and one large onion, then sauté in the same fry pan with a little more olive oil until softened. Crush in a few cloves of garlic and a sprig of rosemary for the last 30 seconds, before transferring it all to a large, ovenproof casserole pot.
To de-glaze the fry pan, add 300 ml red wine (a glass for yourself of course) and stir, scraping up all the delicious crunchy bits off the bottom for two minutes before adding two tablespoons of tomato paste, one tin of tomatoes and two cups of beef stock. Once combined, pour into the casserole pot with the osso bucco pieces placed on top of the veggies.
Cover tightly and cook in the oven at 150 c degrees for 4 hours.
Once out and slightly cooled, add a touch of cornflour to thicken sauce if needed, before serving with creamy mash or polenta, and a crusty loaf of bread.
Leftover sauce can always be served over pasta the next day or two!