- Osso Buco1.5 to 1.8 Kilogram(s)veal shank with bone
- Olive OilAs needed
- FlourAs needed
- Carrot200 Gram(s)
- Onion200 Gram(s)
- Celery50 Gram(s)
- Cloves of Garlic4 Piece(s)
- Garni1 Pouch(s)
- White Wine200 Milliliter(s)
- Veal Stock300 Milliliter(s)
- Tomato Sauce300 Milliliter(s)
- SaltAs needed
- PepperAs needed
- Orange1/2 Piece(s)orange peel
- Lemon1/2 Piece(s)zest of lemon
- Tomato200 Gram(s)crushed tomatoes
- ParsleyAs neededchopped
The recipe for the Italian osso buco dates from the 18th century and is believed to have originated in the Milan region. The recipe takes shape over the centuries and modern preparation based on veal knuckle, tomatoes, wine and herbs would have appeared in the book of modern culinary art Henri Paul Pellaprat. Its soft and fragrant taste owes a lot to the frosting of meat and crushed gremolata and blends perfectly with Pinot Noir or Burgundy.
Meat preparation steps
To make this osso buco recipe, start by preparing all the ingredients.
Heat the olive oil in a Dutch oven.
Pass the slices of osso buco in flour, taking care to coat flour on all sides.
Remove the excess flour before placing in the hot oil of the Dutch oven.
Do so with all the pieces of veal shank.
Grab the pieces on each side. Halfway through cooking, when the slices are golden, turn them over and cook the other side.
Prepare the aromatic filling
Meanwhile, prepare the aromatic filling, peeling the carrots and then slicing them thinly with a Japanese mandolin.
Cut each slice into a julienne and cut this julienne in brunoise , that is to say in small cubes of 2 to 3 mm sides
Chop the onions. Start by slicing them vertically then horizontally and again vertically, in the other direction to form small dice. Then cut the celery stalk into brunoise.
Cooking osso buco steps
All pieces of meat are seized. However, they are not cooked to heart.
Add the chopped onion as well as carrot brunoise and mix all these elements together, using a spatula.
Wet all with white wine and veal stock.
We get this result.
Add the brunoise of celery branch.
Wet with the tomato sauce (commercially purchased tomato sauce or tomato juice extracted by centrifuge).
Add the bouquet garni and chopped garlic then mix thoroughly so that all ingredients are submerged.
Season with fine salt and mill pepper.
Bring to boil.
When boiling is obtained, cover with a lid and finish cooking in a preheated oven at 200° C. Bake between 1 hour and 1 hour 20 minutes (depending on the oven).
Halfway through cooking, remove the oven from the oven, remove the lid
and mix with a spatula gently, scraping the bottom to prevent the sauce from catching.
Replace the lid and replace the pot in the oven to finish cooking.
At the end of cooking, remove the oven from the oven.
Mix gently with the spatula to check that the sauce has not caught in the bottom of the casserole.
Orange and Lemon zest method
Flute a lemon with a canneleur, taking one zest out of two as here in the photo.
Do the same with an orange.
The zests will be recovered and thinly sliced with a knife. Do this with the orange then with the lemon.
Gather the orange and lemon zest together and pour into a pan with a little cold water. Bring to a boil
Meanwhile, mince the orange as well as lemon, in thin slices. These will serve as decoration during training.
When the water boils, keep it for 2 to 3 minutes then drain the zests in a fine strainer, and rinse with clear water.
Remove the bouquet garni from the osso buco.
Add the well drained orange and lemon zests.
If you enjoy this recipe you can try kamounia.
Finish by gently mixing everything. The slices of orange and lemon will be prepared as decoration on the plate, and the slice of osso buco is always accompanied by a small spoon of crushed tomatoes and some chopped parsley. To know that this dish can be accompanied by steamed potatoes or spaghetti. Enjoy your meal !
Do not hesitate, and prepare this osso buco the day before ... it will only be better!