Veal is perfect for osso buco. The meat is lighter, and cooks in a relatively short time compared to beef to become fall-off-the-bone tender. You can serve it with polenta or mashed potato though it is just as delicious with a salad and a little crusty bread to mop up the gravy.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 120 mins |
INGREDIENTS
- 750g (6 medium pieces) veal osso buco
- 80ml (4 tablespoons) extra virgin olive oi
- 250ml (1 cup) pinot grigio
- 2 carrots, peeled, diced
- 1 brown onion, chopped
- 3 sticks celery, diced
- 4 garlic cloves, finely chopped
- 500ml (2 cups) chicken stock
- 1 cup parsley leaves, picked
- 15g (2 tablespoons) salted capers, rinsed and drained
- 1 tablespoon grated lemon rind
- 10g (2 tablespoons) cornflour
- Salt and pepper
METHOD
- Season the osso buco well each side with salt and pepper. Heat a third of the olive oil in a large heavy based flame pot over medium high heat. Place half the osso buco in the pot and cook for 5-10 minutes each side or until brown. Remove. Brown the rest of the osso buco. Set aside. Deglaze the bottom of the pan with a little wine. When evaporated, add another third of the extra virgin olive oil. Cook the carrot for five minutes, stirring occasionally, then add the onions and celery and cook for a further 5 minutes or until translucent. Add the garlic and cook for a few minutes. Deglaze with the rest of the wine. Add the stock and bring to the boil. Add the osso buco, reduce heat to low. Cover. Cook for 1 ½ hours, checking occasionally, until the meat is about to fall off the bone.
- While the osso buco is cooking, make the garnish by placing half the parsley with the remaining third of olive oil in a blender with the capers and lemon. Blend to make a smooth puree. Finely chop the remaining parsley.
- Mix the cornflour with a little water to max a thick slurry and stir through the osso buco and cook for a few minutes until the sauce has thickened. Serve in warmed bowls with some of the garnish and sprinkle with some parsley.
