Sometimes spelled Osso Bucco
The meat becomes tender through slow-cooking set off by the tangy freshness of gremolata.
- 3 tablespoons plain flour
- Sea salt and pepper
- 8 x 3cm veal shank slices
- 4 tablespoons olive oil
- 1 onion, roughly chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and roughly chopped
- 2 garlic cloves, finely sliced
- 300ml dry white wine
- 400g canned chopped tomatoes
- 2 tbsp tomato paste
- 2 anchovy fillets
- 250ml stock or water
- 2 garlic cloves, finely grated
- 3 tbsp flat leaf parsley leaves, finely chopped
- 1 tablespoons grated lemon zest
Mix flour with sea salt and pepper, and roll veal shanks in it to coat. Heat two tablespoons oil in a large pot and brown shanks on all sides. Remove from pot, add remaining oil, and cook onion, celery, carrot and sliced garlic for 10 minutes until softened.
Add wine and let it bubble and evaporate by half. Return shanks to pot, add tomatoes, tomato paste, anchovy fillets and stock and bring to just under the boil. Season well, cover and simmer for two hours or until meat is tender and falling off the bone.
To serve, mix grated garlic, parsley, sea salt and lemon zest to make a gremolata. Scatter osso buco with gremolata and serve with mashed potato, soft polenta or saffron risotto.