Osso Bucco

Osso Bucco

Italian dishes might be known for pizza and pasta but there are a lot of other wonderful Italian dishes that does not fall into that category like this Milanese specialty called Osso Bucco. Osso Bucco or Ossobuco is made out of a slowly braised veal shanks in white wine and broth then garnished with gremolata (a mixture of parsley, anchovies and lemon rind). There are two ways of cooking this wonderful dish, one is the modern version which uses tomatoes with the gremolata as an optional while the original one does not use tomatoes but instead it is flavoured with cinnamon, bay leaf and gremolata is a must.


Osso bucco means “bone with a hole” in Italian; it was discovered in a neighbourhood type of restaurant (Osteria) locally in Milan during the 19th century. Traditionally served with risotto ala Milanese but can also be served with polenta, mashed potatoes or even pasta which makes it a complete meal, but for this version I will be serving it with saffron rice.  Also for this recipe I will be including the gremolata in the simmering process which further enhances the taste of the whole dish.

Osso Bucco
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Osso Bucco
  • 4 pcs veal shanks or beef shanks
  • ¼ cup olive oil
  • 1 cup white wine
  • 2 large cans chopped tomatoes
  • 2 large white onions, finely chopped
  • 6 cloves garlic, minced
  • 3 cups beef stock
  • 4 pcs fresh bay leaves
  • 2 tbsp chopped parsley
  • 10 pcs anchovy fillets, finely chopped
  • 2 tbsp lemon rind
  • salt
  • freshly ground black pepper to taste
  • 2 tbsp flour
Saffron Rice
  • 3 cups long grain white rice
  • 2 cups water
  • 1 cup chicken stock
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • ½ tsp salt
  • 3 pinches Saffron
Instructions
Osso Bucco
  1. Season meat with salt and pepper then dredge in flour.
  2. In a deep pot add ⅛ cup olive oil and brown meat pieces on all sides. Set aside.
  3. Add the onions and ½ of the garlic then sauté until onions turn translucent. Now add chopped tomatoes and cook until soft.
  4. Add meat, beef stock and wine bring to a boil slowly simmer for 2 hours checking regularly and adding water if needed.
  5. Now using a blender mix together remaining garlic, parsley, anchovies, lemon rind and remaining olive oil. Place in the pot and simmer for 30 more minutes.
  6. Season with salt and freshly ground black pepper. Serve with saffron rice.
Saffron Rice
  1. In a pan add butter and fry garlic until golden brown add onions then cook until translucent.
  2. Add the rice in a pan and mix well.
  3. Pour into a rice cooker together with water, stock, salt and saffron. Once boiling give it a mix so saffron is evenly distributed.
  4. Once cooked, fluff rice with fork.
Notes
Tip: To remove tomato skin all you need to do is prick tomatoes skin multiple times with sharp knife then drop in boiling water for 5-10 seconds, remove the tomatoes from the water then skin will easily be removed by fingers.

 

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23 Responses

  1. Lovely, this is a dish I’ve been wanting to prepare for a long. Unfortunately I’ve not been able to find the right cut of meat yet. Like most things in Spain, it’s often difficult to get the right ingredients.

  2. nors says:

    Uy…. Plating na yan bro ha. Pang italianis na yan ha… Galing mo idol!

  3. anita triana says:

    wow! make me drooling to see it, I do not want to wait to try it, you recipe should be all good, thank you so much!

  4. Divine! This is the prefect meal for the cold weather we are having at the moment.
    🙂 Mandy

  5. Karen says:

    Very authentic and delicious…one of my favorites. You have plated it beautifully with the risotto.

  6. Absolutely one of our favorites!

  7. This is such a classic, but I hardly ever cook it at home. I should. Great weather for it!

  8. hotlyspiced says:

    Now this is one of my most favourite meals. And it is wonderful at this time of year when the nights are cool and some comfort food is badly needed. xx

  9. Eri says:

    Oh, lovely picture reymund! I want to suck that bone! 🙂
    This is the dish that I;m making when I have guests and dont want to do something Greek.. It;s so rich and comforting..

  10. Osso Bucco is one our favorites, always making my stomach happy.

  11. Villy says:

    Great dish! The photo is mouthwatering!

  12. Kristy says:

    This looks fabulous! Anything Italian gets my taste buds dancing (and me drooling). 🙂

  13. kitchenriffs says:

    A great dish, and one I haven’t made in ages. Your version is particularly nice. I rather like pairing saffron rice with this – saffron has such great flavor, and nicely complements the richness of the neat. And a great photo!

  14. You have made it look so pretty!

  15. Beautiful!!!
    This is one of my favorite dish.. How beautifully u have done this..Yum!!

  16. Aileen says:

    Hmmm, I think I haven’t tried a dish of Osso Bucco yet, but with the way you described it, I might coax my mom into trying this new recipe so that I could finally taste it XD Haha! -lazy assed-

  17. Nami | Just One Cookbook says:

    This is something I wanted to try eating (never had it) and cooking myself. I haven’t had a chance to make it. It looks so good. I even love that rice is in the sauce… I’d be very happy with this meal!

  18. WOW! This looks so fancy and totally decadent. I love the idea of cooking the gremolata with the veal to give it more added flavor. Osso Bucco is one of my favorite guilty pleasure meals. YUM!

  19. Guia Obsum says:

    Man, that dish looks good!! I’m drooling here. 🙂 It makes me wanna grab a fork and scoop it out of the screen!

  20. Sammie says:

    I was just at Milan!! This looks so delicious Raymund!! It almost reminds me of bulalo with garlic rice.. hehehe..

  21. foodjaunts says:

    I’m in the camp of gremolata being absolutely necessary. I’ve never made it with anchovies before, love that – it must give it a wonderful flavor. Your pic makes it look so hearty and comforting.

  22. Carolyn Chan says:

    I need to visit my butcher to get veal shanks – I’ve been wanting to make this dish for ever and reading your post makes me want to do it soon !

  23. Carole says:

    Lovely work! Would you be happy to link it in to the current Food on Friday which is about veal? This is the link . I do hope to see you there. Cheers

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