Osso Buco
from Italian Traditional Food

Osso buco is a standard dish on any Italian menu

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Osso buco translates as "hollow bone" or "bone with hole" and is made with shank of veal. The marrow in the shank bone provides the full rich flavour to the dish. Usually, osso buco is garnished with a gremolata. The gremolata (parsley, lemon zest and garlic) is an important garnish for this dish, don't omit. Osso buco should be served with Risotto Milanese.

Serves: 4

Ingredients:

2-3 lbs shank of veal (cut in slices 2 inches thick)
2 oz butter
1 onion (sliced)
1 carrot (sliced)
1 wineglass white wine
1/2 lb tomatoes
1 tablespoon tomato puree
1 clove garlic (crushed)
3/4 pint of jellied bone stock
bouquet garni

Gremolata:

2 tablespoons parsley (finely chopped)
1 tablespoon grated lemon zest
2 cloves garlic (crushed and finely chopped)

1. Brown the veal shanks in the butter and lift carefully out of the pan.

2. Add the onion and carrot.

3. Cover the pan.

4. Cook over a steady heat, without stirring, for 2-3 minutes.

5. Put the veal back into the pan, making sure that the bones remain upright so the marrow does not fall out as the meat cooks.

6. Pour over the white wine and allow to reduce to half quantity.

7. Meanwhile scald and skin the tomatoes, cut away the hard core, squeeze to remove a certain amount of the seeds and chop the flesh finely.

8. Add tomatoes and tomato puree to the pan.

9. Cook for 10-15 minutes.

10. Add the garlic, stock and bouquet garni.

11. Cover the pan and cook for 90 minutes.

12. Mix the gremolata ingredients, place in a separate small serving dish.

13. Take up the veal and arrange in a serving dish.

14. Tip the contents of the pan into a conical strainer and press well. All the tomato pulp should go through the strainer but the carrots and onion should remain behind.

15. Reduce this sauce rapidly until syrupy, adjust the seasoning, spoon over the veal.

16. Sprinkle the finished dish with the gremolata.

17. Serve Osso Buco with Risotto Milanese.

Tip:

1. A marrow spoon would come in handy with this dish, as the succulent marrow can be tricky to extract.

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