Classics · Italian

Osso
Buco

Osso Buco
Time
40'
+ 2h chilling
Diff.
medium
Kcal
580
/ serving
Servings
4
Gather 17 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Prep the meat

1400 g

Take veal shank slices (4 pieces ~350 g each) (1400 g) out of the fridge 30 minutes before cooking. Each slice has a thin membrane around it — cut through it in 3-4 spots.

Tip
Without scoring the membrane, the meat will curl up on the pan and won't sear evenly.
Step 02 of 08

Sear the meat

1400 g
3 łyżka
2 łyżeczka
1 łyżeczka
4 łyżka

Pat veal shank slices (4 pieces ~350 g each) (1400 g) dry with paper towel. Sprinkle with salt (2 łyżeczka) and black pepper (1 łyżeczka), dust lightly with plain flour (3 łyżka). Heat olive oil (4 łyżka) in a heavy-bottomed pot 28 cm cm on high heat. Sear slices 4 minutes per side until deep brown crust forms. Set aside on a plate.

Tip
Wet meat won't brown — it'll steam in its own water. That's why we pat it dry.
Step 03 of 08

Cook the vegetables

30 g
1 szt
2 szt
2 szt
3 szt

Dice onion (1 szt), carrot (2 szt) and celery stalk (2 szt) small (~5 mm). Chop garlic clove (3 szt). Lower heat to medium, add butter (30 g) to the same pot. Add vegetables and cook 8-10 minutes until softened and onion is translucent.

Step 04 of 08

Add the wine

250 ml

Turn heat up, pour in dry white wine (250 ml). With a wooden spoon scrape the brown bits off the bottom — that's where the flavour is. Cook 5 minutes until wine reduces by half and you can't smell alcohol anymore.

Tip
Alcohol needs to evaporate, otherwise the sauce will taste bitter.
Step 05 of 08

Assemble

1400 g
400 g
500 ml
2 szt

Pour in tomato passata (400 g) and beef broth (cube is fine) (500 ml), add bay leaf (2 szt). Return veal shank slices (4 pieces ~350 g each) (1400 g) to the pot along with any juices from the plate. Liquid should reach 3/4 up the meat — if not, add water.

Step 06 of 08

Braise in oven

Bring to a gentle simmer. Cover with lid and place in oven preheated to 150°C°C for 2 hours. After one hour, flip the meat slices.

Tip
Low heat over long time dissolves collagen — that's why meat will fall off the bone. Higher heat dries out meat before collagen breaks down.
Step 07 of 08

Make gremolata

1 szt
1 szt
1 szt

Finely chop bunch of parsley (1 szt) and garlic clove (for gremolata) (1 szt). Zest lemon (for zest) (1 szt) (only the yellow part, white pith is bitter). Mix everything in a small bowl.

Step 08 of 08

Serve

Take the pot out of the oven. Check the sauce — if too thin, simmer uncovered on the stove for 5-10 minutes. Place a slice of meat on a plate, spoon sauce and vegetables over, sprinkle with gremolata. Goes with mashed potatoes, polenta or fresh bread.

Osso Buco
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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