My mother called a few weeks ago and asked if I had tried Osso Bucco. No…. why? I didn’t like the look of it! I didn’t know what it WAS even.. it just did not look appealing! Left it at that… even though she did tell me – it’s amazing!!
Then .. about a week later – my boss asked me if I’d tried it! I HAVE seen it everywhere – didn’t know what all the fuss was about – he gave me a copy of this recipe!
So.. as we do.. we promise we’ll try it! I did! OH MY!!!
I have posted the recipe below also, to save you the trip to the other website 😉
I am obedient when it comes to cooking new recipes – firstly I seared the Osso Bucco – I used a cast iron baking dish to cook this.
Cherry Tomatoes – who doesn’t LOVE these awesome little morsels! Oh.. I might mention here – the recipe was halved – why not? They say use 2 pans in the recipe – I don’t NEED that much food – there are only 3 of us!
So.. everything is now in the dish and ready to cook. Sorry – this pic is a little ‘over vibrant’ haha!! Anyway – lid on!!
I checked on it occasionally to make sure it wasn’t burning on the bottom. Got to admit.. I DID fail there.. there was a little charring towards the end 😦 Still it was ok!
Do you have your own herb garden? I am LOVING going outside and taking what I want from mine.. gorgeous fresh Continental Parsley – and some grated lemon rind.. chopped ever so finely for the finishing touch to my dish!
Mashed potato made in the Bellini Kitchenmaster! Always creamy and delish!! Loads of butter on this one.. the Osso Bucco had fallen off the bone – a sprinkle of the gremolata – and WOWWWW!!!
So.. the moral of this story is – if it doesn’t LOOK appealing – it doesn’t mean it won’t TASTE Good! I did research this and found that Osso Bucco is in fact.. very similar to a lamb shank – which I LOVE! It’s Veal Shank!
- 1 cup Plain Flour
- 6-8 Beef Osso Bucco, bone in, about 2-2¼ kg
- 1/4 cup Olive Oil
- 2 tbsp Unsalted Butter
- 2 Onions, cut into 2cm pieces
- 2 Celery Stalks, cut into 2cm pieces
- 2 Carrots, cut into 2cm pieces
- 4 cloves Garlic, roughly chopped
- 2 Bay Leaves
- 10 stems Parsley
- 2 cups Marsala or White Wine
- 6 cups Chicken Stock
- 3 cups Cherry Tomatoes, cut in half
- zest of 2 Oranges
- 4 tbsp Fresh Parsley, chopped
- In a large shallow bowl, season flour with salt and pepper. Season beef on both sides with salt and pepper and coat beef in flour, shake off any excess. Set aside.
- Place 2 large frypans with high sides over medium heat and divide oil and butter between the two. Sear the beef on all sides until nicely browned, about 2-3 minutes per side, then set aside on a plate.
- Add half the onions, celery, carrot, garlic, bay leaf and parsley stems to one pan. Add the remaining vegetables and herbs to the other. Cook until onions have softened, about 3-4 minutes. Season with salt and pepper.
- Raise heat to high on both pans, add wine to both and allow wine to almost completely reduce, about 5 minutes. Divide beef between each pan. Divide the stock and tomatoes evenly among the two pans and bring to the boil.
- Reduce heat to low, cover each pan and simmer gently for about 2 hours or until meat is tender, basting the meat occasionally as it cooks.
- Remove lids and continue to simmer uncovered until sauce reduces enough to lightly coat the back of a spoon, about 15 minutes.
- In a small mixing bowl combine orange zest and parsley.
- To serve, place beef onto serving plates and spoon some of the reduced braising liquid over each piece of meat. Top with a sprinkle of the zest and parsley mix and serve.