This is a luxurious, comforting winter dish, and one that doesn’t actually break the bank. Osso buco is veal shank, and literally means bone with a hole in Italian. I first tried osso buco at the Garrison in Bermondsey and was hooked, especially by the bone marrow in the middle (delicious if you don’t think too much about it). It is usually a relatively cheap cut of meat and one which our local supermarket in Denmark actually stocks. Traditionally this would be served with Milanese risotto as well, but I didn’t have any saffron to hand so I went with a rosemary scented risotto instead. I realise this is my second gremolata post in as many months but what can you do. This recipe is loosely adapted from the Silver Spoon Cookbook and serves two.
For the Osso Buco
- 2 osso buco pieces
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 sticks celery, finely chopped
- 2 cloves of garlic,finely chopped
- 20g butter
- 125ml white wine
- 200ml chicken or veal stock
- 1 bay leaf
- 1 tablespoon tomato paste mixed with 1 tablespoons water
For the risotto
- 150g carnaroli or arborio risotto rice
- 1 onion
- 2 cloves of garlic
- 75ml wine
- Approx 500ml stock
- 50g parmesan cheese
- 20g butter
- 2 teaspoons finely chopped rosemary
See here for Gremolata
- In a large saucepan, fry the onion for the osso buco over a medium heat in some butter until soft, about 3-4 minutes.
- Add the garlic and cook for further minute.
- Meanwhile, flour and season the osso buco.
- Brown the osso buco in the pan with the onion on both sides
- Add the wine and stir in.
- Add the carrot and celery.
- Add the stock and bay leaf.
- Leave to simmer for around 30-40 minutes until the osso buco is tender and melting.
- Add the tomato puree and water and simmer for another ten minutes.
- At this point you can remove the osso buco and keep it warm.
- Reduce the tomato sauce over a high heat for 5-10 minutes until thick and with a coating consistency, add some sugar if needed.
- Meanwhile, make the risotto.
- Cook the onion until soft in a little oil or butter in a saucepan over a medium heat for 3-4 minutes.
- Add the garlic and cook for an additional minute or two.
- Add the rice and stir to coat in the onion and oil/butter.
- Add the wine and turn up the heat to reduce so the wine is absorbed.
- Add the stock ladle full by ladle over the next 17 minutes until it is absorbed and the rice is plump and fluffy.
- The liquid should be bubbling and simmering slightly over a medium-high heat so the rice cooks, but constantly stirred to make sure the bottom doesn’t burn.
- When the liquid is absorbed (after approx 17 minutes) take off the heat and add the butter and cheese and rosemary.
- Beat vigorously for a wooden spoon for a minute to combine.
- Season and serve with the osso bucco and sauce, topped with gremolata.