Osso Buco is the ultimate comfort food to me. I can eat it for days, soaking the left over sauce with homemade sourdough. It’s a delightful dish, full of flavour.
I make it the traditional way, or more so, the basic, simple way. It’s my favourite.
First of all I use fresh and good quality veggies: carrot, celery, onion and garlic.
I have two methods to coat the meat with flour: the zipped bag (but I feel sorry to chuck yet another plastic on mother Earth…) and the good ol’ plate. Bam, bam, in flour and I shake the veal a little and done!
It’s important to golden each piece. It adds taste and colour.
After colouring the veal, I put it aside and colour my veggies a little, in the same pan.
I should be ashamed of myself… I use canned tomatoes… Well, this year, during tomato caring time, I was out with my cosmonaut outfit spray painting an umpteenth bookshelf Wendell built for my gigantic book collection. The tomatoes didn’t like the lack of care nor the horrific summer we had this year. The harvest was pretty pathetic. We made 1 salad.
I have a bit of a heavy hand on alcohol, in general, and in food in particular… Here I use a good white wine. I always remember a chef I asked years ago “why should I use my best wine in food, it’s cooked anyway” (I was way too young for this) and he answered: “always put your best ingredients in you cuisine, you will get the best result”. Simple hey! I have done this ever since.
Once the veggies have been slightly fried, the canned tomato added, place the veal so that it’s covered in the sauce. Depending on your pot, you can place the pieces flat or vertical.
OK, this is probably the most boring recipe photographically wise… Not much styling going on here. Taste is the king of this page.
All you can see is our family table at dinner time on a school night. And the night robes and pyjamas…
I served it week day style, dropping mash in each dish and grating lemon on to, then sprinkling chopped parsley on top.
The mash is made of: 1 big carrots, 1 smallish sweet potato, 4 potatoes, milk, butter, salt, pepper and freshly grated nutmeg. If you want more mash ideas, head to my mash page :)
So here is this simple OSSO BUCO recipe.
- 1 onion
- 2 cloves of garlic
- 3 celery stalks
- 3 carrots
- 10 to 12 pieces of "osso buco" veal (medium to thick slices with the bone in the middle)
- 100g flour
- 60g olive oil
- 40 g butter
- 2 can diced tomatoes (400g)
- 2 tbs tomato paste
- 250g white wine
- 250g veal of beef stock
- 1 twig of fresh (lemon) thyme
- Fresh parsley chopped
- 1 lemon (organic)
- 1 small garlic clove (optional)
- Peel and chop the onion, garlic (finely), celery, and carrots. Set aside.
- Pour flour in a plate or zip bag. Dip veal in flour to coat it. Shake excess. Pile them up on a plate.
- Heat olive oil in a pot large enough to contain the vertical pieces (on the low side) snug together.
- Brown veal in batches and set aside.
- Tip butter in the same pot. Add all the chopped veggies, garlic and onion. Cook until a little softer.
- Stir in tomatoes, wine, stock and thyme.
- Fit veal upwards, side by side and make sure it's covered in sauce. Bring to the boil.
- Cover pot, simmer for 2 hours. Uncover and simmer for 30 mins.
- Just before serving, peal lemon (only the yellow zest), finely chop zest, small garlic clove and parsley. This is called gremolata. Sprinkle it before serving.
- It is delicious with a mash (check out my mash page, link on the recipe webpage).