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Osso Buco
This is one of those dishes that, at first glance, seems too complicated for anyone other than a chef. Actually, it couldn’t be easier. The sweet flavour of the meat compliments the dish’s melt-in-your mouth texture.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
Marinade:
1/2 cup olive oil
2 Tbsp lemon juice
salt
pepper
Sauce:
2 Tbsp olive oil
2 leeks, finely diced
1 carrot, finely chopped
2 garlic cloves, whole
1 1/2 cups red wine
4 cups beef stock
2 sprigs rosemary
2 sprigs thyme
salt
pepper
parsley
2 shallots, finely diced
Method/Steps
1. Combine all Marinade ingredients, and let sit overnight.
2. Brown the veal shanks in olive oil in a pan large enough to hold all of them. Remove them to a plate.
3. Add olive oil to the same pan. Cook leeks, shallots, carrot and garlic. Scatter sautéed vegetables over veal.
4. Pour the wine into the pot and reduce by half.
5. Add the stock, rosemary and thyme.
6. Add the shanks back into the pan. Season. Simmer for 1 1/2 hours, or until tender.
7. Remove shanks to a serving platter. Keep warm.
8. Strain the sauce, reserving the liquid. Purée the leeks with a little liquid.
9. Pour sauce over the shanks. Garnish with chopped parsley.
Wine and Spirits Match
The osso buco pairs nicely with Chianti.