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Osso Bucco
You may imagine succulent stews and braises take hours of preparation and time but the method is simple and, while they do take a long time to cook, they can be made ahead. This actually tastes better when made a couple of days ahead so the flavours can develop. You can also make this with beef shin or lamb shanks. Use gluten-free flour to make this gluten-fee.
Prep Time
15 mins
Cook Time
2 1/2 hours mins
Serves
6
Special Occasions
Dinner
Potluck
Dairy Free
Gluten Free
Ingredients
6-8 pieces veal shank, cut 6cm thick
1/4 cup plain flour
salt and freshly ground black pepper
3-4 tbsp extra-virgin olive oil
100g/3 1/2 oz bacon, diced
6 cloves garlic, thinly sliced
1 large onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
2 tsp finely chopped rosemary
1 tsp fennel seeds
1 small red chilli, minced
finely grated zest and juice of 2 large lemons
1/4 cup white wine, dry, or vermouth
1 x 400g/14oz can crushed tomatoes
4 cups chicken stock, or veal stock
Method
Preheat oven to 180°C. Place flour, salt and pepper in a clean paper bag and shake to combine.
Add veal pieces a few at a time, shaking to coat in flour. Tap off and discard excess flour.
Heat oil in a large, deep, ovenproof pan and brown veal well on all sides (brown a few pieces at a time, adding oil to pan between batches).
Transfer to a plate.
Add bacon to pan and fry until it starts to release its fat. Add the garlic, onion, carrots, celery, rosemary, fennel seeds, chilli and lemon zest.
Cook over medium heat, stirring occasionally, until nicely browned (about 10 minutes).
Add vermouth or wine and allow to sizzle, then add lemon juice, tomatoes (including juice) and stock.
Stir well to loosen any brownings from the base of the pan and bring to a simmer.
Add the browned meat, standing upright so the marrow doesn’t fall out.
Cover and bake for 2 hours. (If making ahead, cook for 1½ hours, cool and chill overnight or up to 72 hours.
When ready to cook, skim off the fat, bring the dish back to a boil and simmer or bake for a further 45 minutes.)
Test meat for tenderness, season to taste and sprinkle with Gremolata to serve.
