Osso buco

Osso buco (also ossobuco) means "bone with a hole." It refers to the hole in the bone of a veal shank, which contains marrow. The popular dish of the same name is prepared from cross-cut veal shanks with bone and marrow, which are roasted and braised in the oven with a vegetable sauce.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.2 kg Meat, veal, loaf

  • 30 g Oil, olive

  • 40 g Butter, unsalted

  • 2 piece Onion, raw

  • 150 g Carrot, fresh

  • 1 piece Leek

  • 50 g Asparagus, fresh

  • 3 dl Soup base, chicken, cube

  • 3 dl Alcohol, Wine, White

  • 30 g Flour, Wheat, bread flour

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • 3 pods Garlic, fresh

  • 1 piece Spices, bay (leaves)

  • 1 teaspoon Spices, oregano, dried

  • 1 teaspoon Spices, thyme, dried

  • 3 spoons Tomato, concentrate

Steps

  1. Wash the carrot, peel it, and coarsely grate it. Wash the asparagus, snap off the woody ends, and finely chop them. Clean the leek, wash it, and slice it. Peel the onion and finely chop it. Peel the garlic and crush it. Wash the meat and pat it dry.

  2. In a deep plate, mix the flour and salt. Coat the pieces of meat in the mixture and shake off the excess. Heat olive oil and butter in a pan. Sear the veal pieces on each side for five minutes over hot fat. Remove the seared pieces from the pan and keep them warm.

  3. Preheat the oven to 160°C. In the pan used to sear the meat, add the carrot, onion, asparagus, leek, and garlic. Sauté the vegetables for five minutes while stirring. Deglaze with white wine and cook for another five minutes, then add chicken stock, spices, tomato paste, and bring to a boil. Transfer the mixture to a larger ovenproof dish. Place the seared meat pieces into the sauce, cover the dish, and place it in the preheated oven for 60 minutes.

  4. Place the meat pieces on warmed plates and pour the sauce over them. Serve with Milanese risotto and a green salad on the side.

Nutrition Information (Per 100g)

  • Calories: 120.58 kcal
  • Fat: 5 g
    • Saturated Fat: 1.79 g
  • Carbohydrates: 4.9 g
    • Sugars: 1.02 g
  • Protein: 12.09 g
  • Fiber: 0.51 g

Advice

It is easiest if the butcher cuts the shank into pieces approximately four centimeters thick and weighing around 200 grams each. Instead of sliced veal shank, you can use beef shank with bone. Roast the meat gradually, as you cannot put it all in the pan at once; keep the roasted pieces warm. You can make a lid for the ovenproof dish yourself using aluminum foil. Instead of dried herbs, you can use fresh ones, which will add even more flavor and aroma to the dish.