Ossobuco is a regional dish from Piedmont and Lombardy, where Milan is the main city. Maybe that's why it's often served with Risotto Milanese. I also like to serve it with mashed potatoes.
The name Osso Buco refers to the hole in the centre of the bone where the marrow is located. The marrow is an important flavouring for the dish.
It is originally made from veal shank. In Denmark, it is more common to sell beef shank for the dish. I use veal in this recipe, but let's not discriminate by age and simply enjoy the delicious stew whether it's veal or beef.
Osso Buco is a delicious and easy slowcooked dish where time is of the essence. Take your time - and enjoy!
Osso Buco - an Italian slowcooked dish
Osso Buco is an Italian classic with lots of flavour - and really a minimum of work. It needs to be left to cook for a long time, so perhaps it's best suited for a day off.It's often served with risotto Milanese, a classic risotto with saffron, chicken stock, butter and parmesan.This time I chose to serve with mashed potatoes flavoured with truffle oil.If you want to go all-in on ingredients, use a Homemade veal stock in the recipe. But if you don't have time for that, you can also use a pre-purchased one. If you use concentrate, I prefer the small "jellies" you can buy rather than a cube. But there are plenty of other flavours in the dish, so your stock alone will not determine the quality.Traditionally, Osso Buco is served with Gremolata, which consists of 1 bunch of finely chopped parsley, 2 cloves of finely chopped or grated (not crushed!) garlic and the grated zest of an unpeeled lemon - mixed and placed on top.I don't like Gremolata, which is why I didn't make it. But now you know how to do it 🙂
Ingredients
- 1-1½ kg veal shank in slices Beef shank is also OK
- 50 g wheat flour
- 1 tsp salt
- freshly ground pepper
- 3-4 pcs medium-sized carrots
- 2 pcs medium-sized onions
- 3 stalks celery
- 4-5 cloves of garlic
- 3 tbsp oil
- 50 g concentrated tomato paste (3 level tablespoons)
- 2 cans of chopped, peeled tomatoes
- 2½ dl white wine
- 4 dl veal or beef stock
- 3-4 bay leaves
- salt
- freshly ground pepper
Method
- If there are tendons around the edge of the meat, cut through them in some places. Otherwise it will bulge a lot during browning
- Peel the onion and chop it finely
- Peel the garlic and chop it finely
- Rinse the celery stalks, split them lengthways and chop them finely
- Peel carrots and cut them into small cubes
- Place flour in a plate and season it with salt and pepper
- Toss the meat pieces in flour
- Heat the oil in a large, thick-bottomed pan over medium heat
- Fry the meat pieces 3-4 minutes on each side until golden. If necessary, do this in two batches to avoid them being too close together and boiling instead of frying
- Remove the meat and add the onions and garlic and sauté until the onions are translucent
- Add carrots and celery and sauté for 3-4 minutes
- Add tomato paste and let it sweat for 1-2 minutes
- Add white wine and simmer for a few minutes before adding tomatoes, bay leaves and beef stock/broth
- Season with salt and pepper to taste
- Place the meat in the pan - it should be covered in the sauce
- Simmer over low heat for 2½ hours under a lid - stir gently from time to time to avoid burningYou can also put it in the oven at 160° if the pan has no parts that can be damaged by oven heat.
- Taste again - and serve with mashed potatoes, risotto or saffron rice and a generous sprinkle of gremolata on top.
English (UK) 
Dansk
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