How to cook Osso Bucco
Prep time: 20 minutes
Cooking time: up to 3 hours
- ½ cup plain flour
- ¼ tsp salt
- ¼ tsp ground white pepper
- 4 veal osso bucco (around 1.2 kg)
- 2 tbs oil
- 2 carrots, diced
- 3 celery sticks, diced
- 2 onions, diced
- 4 cloves garlic, chopped
- ¼ cup tomato paste
- 1 ½ cups white wine
- 1 ½ cups veal or beef stock
- 1 x 400g tins chopped tomatoes
- 2 bay leaves
- Combine flour, salt and pepper in a large bowl. Coat the osso bucco in the flour. Be careful to shake off the excess flour, otherwise it will burn in the pan.
- In a large fry pan, heat 1 tablespoon oil over a medium-high heat. Brown the osso bucco 2 until golden, and transfer to the bowl of a slow cooker.
- Lower the heat to medium. With the last tbs oil, add the carrots, celery, onion and garlic. Saute for 3-4 minutes or until the onion is translucent but not brown.
- Add tomato paste to the vegetables and cook for a further minute.
- Into the pan, add wine, stock, tomatoes and bay leaves. Add any of the leftover flour from coating the osso bucco.
- Place the vegetable mixture into the slow cooker. Make sure all the meat is submerged in the liquid – any meat poking out the top will be tough and dry.
- Put the lid on and leave for 3-5 hours. Check from 3 hours onwards, and when the veal is soft and falling away from the bone, it is ready.
- When the meat is cooked, if the sauce needs to be thickened further, remove the meat and keep under foil. Pour the sauce into a pot and place on a medium-low heat back on the stove top and boil until the sauce is as thick as you like it. Be careful to keep stirring so nothing burns.
- Serve on mashed potato, Milanese risotto or soft polenta. Top with gremolata – see below.
- Combine ½ cup finely chopped parsley, 2 cloves finely chopped garlic and 1 tbs lemon zest.
- Sprinkle over the osso bucco.