Braised veal osso buco

Serves Icon
Time 01 Hour 55 Minutes
  • 1.5kg veal osso buco
  • Flour, for dusting osso buco
  • 1 small onion, peeled, roughly chopped
  • 1 stalk celery, strings peeled, roughly chopped
  • 2 carrots, peeled
  • 4 tablespoons (80ml) extra virgin olive oil
  • 1 spring fresh rosemary, stalk discarded and leaves finely chopped
  • 1 bay leaf (dried or fresh)
  • 60g tomato paste
  • 125ml dry white wine
  • 3 cups (750ml) beef stock
  • 4 potatoes, cut into 4
  • Sea salt

How to Make It
Step 1

Place the flour in a medium-sized bowl. Lightly season the veal osso buco with salt, then dust in flour, shaking off any excess.

Tip: Osso Buco is often served with crusty bread, saffron risotto such as Risotto alla Milanese, polenta or Risotto alla Milanese.

Step 2

To chop the vegetables for the ‘soffritto’ (sautéed-base flavouring): add the onion, celery and one of the carrots (roughly chopped) into the bowl of a food processor. Mix until finely chopped. Alternatively, use a sharp knife to finely chop the onion, celery and one of the carrots.

Step 3

Heat half of the olive oil in a large heavy-based stockpot (preferably cast iron) over medium heat. Cook the veal osso buco for 2-3 minutes on each side until the veal is browned all over. Remove veal from the stockpot and transfer to a plate.

Step 4

To make the soffritto, heat the remaining olive oil in the stockpot over medium heat. Add the finely chopped vegetables, chopped rosemary and bay leaf. Cook for 2 minutes, stirring from time to time. Add tomato paste to the soffritto and cook, stirring almost continuously for 3 minutes.

Step 5

Add the white wine and simmer, stirring from time to time for 5 minutes to reduce slightly. Pour the beef stock into the wine and vegetable liquid. Stir to combine. Return the osso buco to the stockpot in a single layer, if possible. Chop the remaining carrot to a thickness of 1.5cm and add to the stockpot with veal osso buco.

Step 6

Reduce the heat to low. Cover and simmer for 30 minutes.

Step 7

Use tongs to carefully turn the osso buco and ensure that no meat is stuck to the bottom. Cook for 30 minutes over low heat.

Step 8

Add potatoes around the osso buco and cook for a further 30 minutes or until the osso buco is tender. From time to time, check the amount of liquid in the pot. Add a little more water, if required. Discard the bay leaf before serving – buon appetito!

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