This is my take on the dish Osso buco. Osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this dish's name is oss bus.
Traditionally served with risotto alla Milanese, commonly known in Italy as risotto allo zafferano or polenta. I much rather it with some hearty mash potatoes.
4 ossobuco, (cross-cut veal shanks, bone in)
2 onions, diced
2 celery, diced
2 carrots, diced
3 garlic cloves, chopped
200ml white wine
300ml good stock
Bunch of rosemary
Bunch of sage
2 tbsp finely chopped parsley
2 garlic cloves
3/4 lemon zest
1. Preheat your oven to 180°C.
2. Put your frying pan on a medium heat with some oil and season the ossobuco with salt. Start browning off the ossobuco until you have good colour on both sides. Place into an oven proof dish and then fry of the lardons, then add into to oven proof dish.
3. Deglaze the frying pan with the white wine, let reduce by half then add into the ovenproof dish.
4. Add the stock, passata, rosemary and sage.
5. Add 2 tbsp to the frying pan and fry your onions for 2 minutes then add the garlic. Fry for another minute then add to the oven proof dish. Fry off the carrots and celery for 2 munites then add to the oven proof dish.
6. Turn your oven down to 150°C and place the ovenproof dish in the oven and cook for 2 hours. When you pull it out of the oven the meat should fall apart. Serve with mash potatoes
For the gremolata
Mix together the parsley, garlic and lemon zest in a small bowl.
Tip - If by any chance you have cooked a pork belly and have kept the juices add 1 tablespoon into the ovenproof dish.
I love eating this with mash potatoes. The flavour in this dish is amazing! It will not let you down. Enjoy :)