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Tasty simmered osso buco, traditional recipe.
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Tasty Osso Buco recipe



    Step 1

    Coat veal shank slices with flour seasoned with salt and pepper.

    Step 2

    In a large casserole, heat olive oil over medium heat. Fry shank slices until golden on both sides. Remove and set aside.

    Step 3

    In the same pot, add the onion, carrots, celery and garlic. Sauté for a few minutes, until vegetables are tender.

    Step 4

    Pour the white wine into the casserole and simmer for a few minutes to reduce the liquid.

    Step 5

    Add the crushed tomatoes, veal stock, bouquet garni and lemon zest. Return the shank slices to the casserole.

    Step 6

    Bring to the boil, then reduce the heat, cover and simmer for about 2 hours, until the meat is tender.

    Step 7

    Remove the bouquet garni and adjust the seasoning to taste.

    Step 8

    Serve the osso buco hot, topped with gremolata, with a side dish of your choice, such as fresh pasta or polenta.


    *gremolata Zest of 1 lemon 2 tablespoons fresh parsley, finely chopped 1 clove garlic, finely chopped

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