Osso bucco is an Italian dish of slow-braised veal. In this recipe, it comes with a hearty tomato sauce with lots of herbs. Served with pasta, it’s a great dish for the winter season.
As well a being one of Italy’s best known dishes, it’s probably also the most misspelled one. Osobuco, ossobucco, osso bucco are all in use but unfortunately wrong. The correct spelling is ossobuco or osso buco, which literally means “bone with hole”. This of course describes the cut of meat that goes into the dish: a cross-cut veal shank. This cut has a large piece of bone in it, with a marrow hole in the middle.
Ossobuco is originally a Milanese dish and comes in two versions. The oldest version is called ossobuco in bianco. This version contains cinnamon and is served with saffron risotto and gremolata. The more modern versions of ossobuco tend to contain tomatoes and can be served with polenta, mashed potatoes or even pasta.
This recipe is definitely inspired by those modern versions. It has a tomato-based sauce with lots of herbs and a bit of orange peel to add depth of flavour. As with all versions of braised meat, preparation will take some time. It’s totally worth it however.
There is just one final thing to keep in mind when you eat ossobuco. Remember that “bone with hole”? Well, that hole isn’t empty. It’s actually filled with rich, delicious marrow. Don’t forget to eat this marrow, it just happens to be the best bit!
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Servings |
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- 2 pieces veal shin
- 2 medium onions
- 3 Tomatoes
- 2 cloves garlic
- 500 ml vegetable stock
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thym
- 1/2 tsp dried rosemary
- 1/4 tsp ground black pepper
- 2 pieces orange peel
- 1 tbsp cornstarch
Ingredients
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- Brown the veal shin on both sides in a little bit of butter. Do this in a Dutch oven or other heavy-bottomed pan. Cook the meat until it's nicely browned on the outside, then remove it from the pan.
- Cut the onions into half-moons and add them to a pan. (add a bit of oil if needed) Cook until the onions are nice and soft.
- Finely slice the garlic and cut the tomatoes into cubes. Add to the pan and cook for a bit.
- Add the meat back to the pan, along with the vegetable stock, herbs and strips of orange peel. When you cut the peel from the orange, make sure to not include too much of the white pith as this tastes very bitter.
- Bring everything to a boil. Then reduce the heat and leave to simmer for 1,5 to 2 hours.
- Towards the end of the cooking time, start too cook the pasta.
- When the meat is cooked and falling off the bone, remove the meat from the pan again. Set it aside while you thicken the sauce. Remove and discard the orange peel.
- Take a small amount of sauce from the pan and mix it with the cornstarch. Stir until you have a lump free paste. Add this back into the sauce.
- Once your sauce has thickened a bit, add the meat back. Warm the meat through and serve with the cooked pasta.
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