The name for this rich Italian stew from Milan in Lombardy literally translates to ‘bone with a hole’, thanks to bone-in veal shanks that give it such a rich flavour.
The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours.
INGREDIENTS:
Gremolata
- 2 tablespoons chopped parsley
- 1 anchovy, mashed
- ½ teaspoon minced garlic
Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.
Osso buco
- 6 (3-inch-thick) pieces veal shank or shinbones with marrow
- ¼ cup ( ½ stick) butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup finely chopped carrot
- ½ cup finely chopped mushrooms
- 1 cup chopped seeded tomatoes
- ½ teaspoon crumbled dried sage
- ½ teaspoon rosemary leaves
- 2 cups white wine
- Gremolata
- Heat the oven to 350 degrees. Place the flour on a plate and dredge the veal shanks, covering all sides.
Melt the butter in a large heavy Dutch oven over medium-high heat. Add the veal and brown on all sides. Turn the bones on their sides to hold the marrow in.
Add the salt, pepper, celery, onion, carrot, mushrooms, tomatoes, sage and rosemary to the pot, surrounding the meat. Reduce the heat to low, cover and cook for 10 minutes.
- Add the wine. Replace the lid on the pot and put it in the oven. Cook for 2 hours until the meat is very tender. The liquid will barely cover the bones.
- Just before serving, stir in the gremolata.
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