Osso Buco

Method

1. 1

   Season and flour

   Pat the veal shanks dry, then season with salt and pepper. Coat lightly in flour and shake off the excess.

2. 2

   Brown the shanks

   Heat the oven to 160°C (140°C fan). Heat the olive oil in a flameproof casserole over medium-high heat for 2 minutes. Brown the shanks for 3 to 4 minutes per side, turning when deeply golden, then transfer to a plate.

3. 3

   Soften the vegetables

   Reduce the hob to medium. Add the onion, carrot and celery to the casserole and cook for 6 to 8 minutes, stirring, until softened. Add the garlic and cook for 30 seconds, until fragrant.

4. 4

   Deglaze the pan

   Pour in the wine and simmer over medium heat for 3 to 4 minutes, scraping up the browned bits, until reduced by about half.

5. 5

   Start the braise

   Stir in the tomatoes, stock and bay leaf. Return the shanks and any juices to the casserole, arranging them in a single layer. The liquid should come roughly halfway up the meat.

6. 6

   Braise

   Bring to a gentle simmer, cover, and cook in the oven for 2 hours, until the meat is very tender and nearly falling from the bone.

7. 7

   Finish the sauce

   Lift the shanks carefully onto a plate. Simmer the sauce uncovered on the hob over medium heat for 5 to 10 minutes, until slightly thickened, then remove the bay leaf.

8. 8

   Check the meat

   If the meat is not tender yet, return it to the covered casserole and cook for another 15 minutes before checking again.

9. 9

   Make the gremolata

   Mix the lemon zest and parsley in a small bowl. Sprinkle over the shanks just before serving.

Tips

• Dry the shanks thoroughly before flouring so they brown well.
• Avoid crowding the shanks when browning; work in batches if needed.
• Keep the shanks in a single layer and check that the liquid comes roughly halfway up the meat.

Swaps

• Use chicken stock in place of beef stock.
• Use a dry vermouth in place of the dry white wine.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently with the sauce.