Osso Bucco. Literally meaning, Bone Hole, is probably one of my top ten favorite dishes. That tender, fall off the bone meat, with a flavourful sauce……it is autumn/winter food at its best!
The key to Osso Bucco is like the Ragu, you need to let it simmer for a long time, so all the wonderful flavors meld together and create a sexy and rich sauce. Like most Italian food, there aren’t many ingredients. Onion, carrots, vine ripe tomatoes, and some wine and beef stock. Perfect. Lip-smacking good. You can pair it with risotto, polenta, potatoes…..even just bread! And the next day, you have a crazy good pasta sauce!
Of course, don’t forget to spread the delicious marrow on a piece of crusty bread, that in itself is worth the 3 hour wait!
So here’s what you’re going to need:
4 veal shanks
Salt and Pepper to taste
3 tbsp olive oil
red or white wine
1 large onion, minced
1 leek, sliced
1 carrot, peeled and diced
7 roma tomatoes, diced
4 cups beef stock
In a large sauté pan, heat 1 tbsp of the olive oil over high heat. Sprinkle the veal shanks with the salt and pepper, and sear on both sides. Remove and set aside. Add a drizzle of the wine to the pan and deglaze, breaking up the brown bits until the wine has evaporated.
Reduce the heat to medium low, and add the onions, leeks and carrots. Cook for 10 minutes, or until softened. Add the tomatoes and some more salt and pepper. Cook another 10 minutes until it starts to become a thick sauce. Add the veal shanks, some more red wine and the beef stock and raise the heat to high. Bring to a boil, and reduce the heat to medium low and let simmer, for about 2 and a half hours. Stir occasionally, making sure that the shanks don’t stick. The meat should be extremely tender.
From my kitchen to yours,