Osso Bucco
Osso Bucco (Ossobuco) traditional Italian dish from the Milan area.
Servings: 6 People
Ingredients
- 1 kg Cross cut veal shank
- 400 g Diced Onion
- 200 g Diced Carrots
- 200 g Diced Celery
- 300 g Tinned plum tomatoes
- 3 cloves Garlic
- 500 ml Chicken Stock
- 60 g Butter
- 200 ml White wine
- Thyme Bay Leaf
Instructions
- With a paper towel, dry the meat, season with salt and pepper and roll in flour. Heat cooking oil in a pan and fry the meat on each side for 2-3 minutes. Remove and place it in a deep baking tray.
- I use a 10cm deep saucepan with a glass lid instead of a tray. Wipe the pan with a paper towel. Add butter and once melted stir in onion, carrots and celery. Cook until golden and then add the wine. Let the wine evaporate. Add tomatoes cut into cubes, chopped garlic, oregano, thyme, bay leaf, chicken stock, a pinch of sugar and pepper. Bring to a boil. Season with salt and black pepper.
- Return the meat, cover with the lid and bake for 1.5- 2 hours or until the meat is soft. Traditionally served with risotto Milanese or creamy Polenta.