Winter Osso Buco
This is a rich and luscious osso buco made without tomatoes. It has a delicate citrus tang from a little orange rind and an earthy note from the sage. It can be enjoyed with a textural Italian wine or a glass of pinot noir.
Serves 4-6
Ingredients
60 ml extra virgin olive oil
Plain flour for dusting
Salt
1kg veal shin osso buco
60g butter
1 medium fennel, finely chopped
3 celery sticks, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
Rind of one lemon, cut into strips
Small strip of orange rind
6 sage leaves, finely sliced
250 ml white wine
600ml good chicken stock
Method
Heat the oil in a large oven and flame proof pot over medium-high heat. Spread the flour across a large plate, season with salt and toss the meat in the flour. Shake off excess flour and cook the osso buco until well brown on all sides. Set aside. You made need to cook in several batches.
Reduce the to medium-low and add most of the butter. Add the chopped vegetables, season lightly, and cook until the onions are translucent. Add the garlic, citrus zest and sage and cook for a few minutes.
Increase the heat to medium, add the wine and deglaze the bottom of the pan. Cook until most of the wine has evaporated. Return the osso buco to the pan, add the chicken stock, cover with boiling water and cook until the stock is simmering. Reduce heat to low, cover and cook for 1.5-2.5 hours until the meat is very tender. Remove citrus.
Serve with crusty bread, mash or even polenta.
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Winter Osso Buco
Ingredients
- 60 ml extra virgin olive oil
- Plain flour for dusting
- Salt
- 1kg veal shin osso buco
- 60g butter
- 1 medium fennel, finely chopped
- 3 celery sticks, finely chopped
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- Rind of one lemon, cut into strips
- Small strip of orange rind
- 6 sage leaves, finely sliced
- 250 ml white wine
- 600ml good chicken stock
Method
- Heat the oil in a large oven and flame proof pot over medium-high heat. Spread the flour across a large plate, season with salt and toss the meat in the flour. Shake off excess flour and cook the osso buco until well brown on all sides. Set aside. You made need to cook in several batches.
- Reduce the to medium-low and add most of the butter. Add the chopped vegetables, season lightly, and cook until the onions are translucent. Add the garlic, citrus zest and sage and cook for a few minutes.
- Increase the heat to medium, add the wine and deglaze the bottom of the pan. Cook until most of the wine has evaporated. Return the osso buco to the pan, add the chicken stock, cover with boiling water and cook until the stock is simmering. Reduce heat to low, cover and cook for 1.5-2.5 hours until the meat is very tender. Remove citrus.
- Serve with freshly cooked polenta.
Recipe Notes
This recipe was written for The Daylesford Meat Co. They deliver every week to metro Melbourne and across most areas of Regional Victoria. To purchase some of their wonderful meat and have delivered to your door, please head to their website.
