Osso Bucco is an Italian speciality from Milan that consists of cross-cut veal shanks braised with vegetables, white wine and stock. Osso Bucco makes for a great winter dish, being the perfect comfort food. The rich flavours of the slow cooked veal meat is infused in the tender vegetables. This is my first time making this Veal Osso Bucco and the recipe is adapted from Tefal Cuisine Companion ‘1 Million Menus’. You can make this recipe in a slow cooker, a pressure cooker, on the stove, or like me using a thermo-appliance.
VEAL OSSO BUCCO
- 1 kg veal shank
- 1 brown onion
- 1 garlic clove
- 250 g carrots
- 50 g celery stick
- olive oil
- 100 ml white wine
- 400 g peeled tomatoes (tinned)
- 400 ml stock
- Zest of 1 lemon
- 2 bay leaves
- Plain flour
- Salt and pepper, to taste
- Peel the onions and garlic and roughly chop. Peel the carrots and slice. Dice the celery sticks.
- Place the onion and garlic in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds.
- Replace the ultrablade knife with the mixer. Add the oil and celery stick then launch the P1 slow cook program at 130°C for 2 minutes. Add the white wine and relaunch program for 3 minutes.
- At the end of the program, add the veal which has been rolled in the flour, the carrots, tomatoes, stock, half of the lemon and bay leaf. Season with salt and pepper and launch the P2 slow cook program at 95°C for 2 hrs.
- At the end of cooking, serve sprinkled with the remaining lemon zest. Serve with tagliatelle.