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
- 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.
- Season the beef well and dust in flour, shaking off the excess.
- Brown beef in batches for about 3-4 minutes per side or until golden. Set aside.
- Lower the heat and sauté onions, carrots and celery for 6-8 minutes or until softened and lightly golden.
- Add herbs and cook for another 2 minutes.
- Return beef and pork to the pot and increase the heat. Pour wine and stock over the meat and bring mixture to a simmer.
- 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.
- Combine gremolata ingredients and set aside.
- Serve osso buco with your favourite side and topped with gremolata.
Recipes & Styling: Chad January
Photos: Zhann Solomons
