Osso Bucco Recipe

By tulawdog

Ingredients

• 4 tbsp olive oil
• 1 tbsp butter
• 1 large brown onion, finely chopped
• 1 large carrot, finely diced
• 1 large celery stalk, finely diced
• 1 bay leaf
• 12 x 3 cm (1 1/4 inch) thick pieces of veal shank (veal osso bucco), about 1.8 - 2kg (4 - 4 lb 8 oz)
• (I use 4 x thick pieces of beef shank / beef osso bucco)
• Seasoned plain (all purpose) flour, for coating
• 250 ml (9 fl oz / 1 cup) white wine
• 60 ml (2 fl oz / 1/4 cup) freshly squeeze lemon juice
• 1 large strip lemon rind, white pith removed
• 500 ml (17 fl oz / 2 cups) veal or chicken stock
• 1 large thyme sprig, leaves finely chopped
• 1/4 tsp finely grated nutmeg

Preparation

Step 1

1. Heat half of the oil and half of the butter over medium heat in a deep, flameproof casserole dish with a lid. Add the onion, carrotm celery and bay leaf and cook, for 15-20 minutes, stirring often, until lightly golden. Remove the vegetables from the dish and set aside.
2. Lightly coat the veal pieces in the seasoned flour. Add a little more oil and the remaining butter to the dish. Working in batches, brown the veal places well on each side, adding a little more oil if needed. Remove from the dish and set aside.
3. Add the wine, lemon juice and zest, stock, thyme and nutmeg to the dish, scraping up any cooked-on bits with a wooden spoon, Return the veal pieces to the dish along with the vegetables and stir well to combine. Bring to the boil, then reduce the heat, cover, and simmer for 1 1/2 hours. Remove the lid and cook for a further 30-45 minutes, or until the veal is very tender but not quite falling off the bone. Discard the lemon zest. Carefully remove the meat from the dish, cover, and keep warm. Increase the heat and cook the sauce for a further 15 minutes, or until thickened. Return the meat to the dish and carefully turn to coat in the sauce. Season to taste.