Osso buco (which literally means ‘bone with hole’) is more than just a comforting Italian stew, says Editor Chad January. We explore what makes this lip-smacking meal a winner.  

Osso buco 

Serves 4 

Traditionally, veal shank is used. We’ve opted for the budget-friendly and easily accessibly beef shin instead. 

Ingredients

Canola oil for frying 250g pork rashers, cubed 
2kg beef shin 
Salt and milled pepper 
Flour for dusting 2 onions, chopped 
3-4 carrots, peeled and chopped 
3 sticks celery, chopped (leaves included) 
2-3 fresh or dried bay leaves 
4-5 sprigs fresh thyme 
1 cup white wine 
2 cups beef or chicken stock  

For the Gremolata  

½ punnet (10g) fresh parsley, chopped 
2 lemons, zested 
1 chilli, deseeded and chopped 
1 clove garlic, finely chopped  

Method

1. Heat oil in a large pot over medium-high heat and fry pork rashers for 5-6 minutes or until crispy. Drain on kitchen paper. 
2. Season the beef well and dust in flour, shaking off the excess.
3. Brown beef in batches for about 3-4 minutes per side or until golden. Set aside. 
4. Lower the heat and sauté onions, carrots and celery for 6-8 minutes or until softened and lightly golden. 
5. Add herbs and cook for another 2 minutes. 
6. Return beef and pork to the pot and increase the heat. Pour wine and stock over the meat and bring mixture to a simmer. 
7. Cover partially with a lid and simmer gently for about Ph hours or until meat is fork tender and the sauce has reduced and thickened slightly. Stir regularly and adjust seasoning if needed. 
8. Combine gremolata ingredients and set aside. 
9. Serve osso buco with your favourite side and topped with gremolata. 

Recipes & Styling: Chad January
Photos: Zhann Solomons