Osso Buco

Some dishes and cooking styles are timeless and represent the country and region of origin perfectly.

Osso Buco is essentially a stew of beef shin and hails from Lombardy, Italy and is reminiscent of all things hearty and wholesome about Italian homestyle cooking. Roughly translated as ‘hole bone’, young veal shin with the marrow intact is slow cooked until tender enough to eat with a spoon alone.

A great camping meal, the meat could be browned on a barbeque plate while the vegetables are sautéed. A heavy pot and some warm embers are ideal for slow cooking this style of rich stew.

Served if desired with gremolata and pasta, risotto or potatoes and shavings of sharp Italian style cheese, Ossu Buco is one of those dishes that quickly becomes a favourite of everyone.

Osso Buco
Ingredients

1.5kg shin of veal (veal shank) cut into 2 inch slices

¼ Cup of plain flour

4 Tablespoons of Butter

1 Large Onion, finely chopped

1 Large Carrot, finely chopped

1 Celery Stick, finely chopped

2 Large cloves of garlic, finely chopped

2/3 Cup of White Wine

4 ripe medium sized tomatoes, peeled and finely diced

1 Cup chicken stock

Good pinch of salt

½ teaspoon ground black pepper

Handful of chopped flat leaf parsley

Method

Heat half the butter in a large frypan.

Douse the veal in flour and quickly brown all pieces. Stand upright (to keep marrow falling away) in a dutch or camp oven.

Add remaining butter to pan and sauté onions, carrot, celery and garlic until they have softened and just starting to pick up some colour. Add wine to pan and boil for 2 minutes.

Add tomatoes, pepper, salt and ½ the parsley and the chicken stock - simmer for 5 minutes.

Return the meat to the pan, allowing the sauce to integrate with and cover the meat.

Osso Buco needs to be slow cooked for at least 2 hours and anything up to 5. The meat should be extremely tender and the sauce thick and rich.

Cook on a stovetop, in a medium oven or in a cool area of a campfire. The dish should just simmer and not be allowed to boil. Sprinkle over remaining parsley just prior to serving.

Serve with a basic homestyle carbohydrate like mashed potato, risotto or plain boiled pasta and sprinkle with Italian style cheese and gremolata.

Gremolata Recipe

½ cup finely chopped parsley

2 Teaspoons of grated lemon rind

1 Large clove of garlic, finely chopped

-Mix together and sprinkle over Osso Buco.

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