Classic Veal Osso Bucco

Osso Bucco is a classic Italian dish which hails from Milan, and is a celebration of this wonderful cut of rose veal shank, which shares the same name, literally translated as marrow bone. It is the marrow that runs through the bone which gives this dish it’s distinctively rich and delicious flavour.

Our take on this dish is very much in keeping with tradition, a celebration of delicious meat and Italian cookery, paired as it traditionally is with saffron and parmesan infused risotto Milanese, and a herby Gremolata.

Serves 2

Preparation time – 35 minutes
Cooking time – 2 hours

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Used in this recipe

Osso Bucco (500g)

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Ingredients

500g Dorset Meat Company Rose Veal Osso Bucco
25g plain flour
2 tbsp rapeseed or olive oil
1 large onion, peeled and finely diced
1 large carrot, peeled and finely diced
2 celery stalks, thinly sliced
4 garlic cloves
2 tbsp tomato puree
1 x 400g tin of good quality chopped tomatoes
150ml white wine
250ml chicken stock
2 bay leaves
A handful of thyme sprigs
A handful of fresh parsley

For the For the risotto Milanese

200g Arborio rice
50g butter
A pinch of Saffron strands
50ml white wine
750ml chicken stock
50g Fresh Parmesan, grated

For the Gremolata

2 tbsp finely chopped fresh parsley
Zest of one lemons
1 tbsp olive oil
1 garlic clove, very finely chopped or grated
Pinch of sea salt

Method

Put the flour on a plate, and season well with salt and pepper. Place the meat in the flour, and roll over until well covered.
Heat a large casserole on the hob, and add the oil. When hot, add the meat and brown it well on both sides. Set aside.
Turn the heat to a simmer, and add the butter, and melt. Add the chopped onion, celery, carrot, and bay leaves, and cook gently until soft and golden, but not browned. Add the garlic and thyme.
Now turn up the heat and add the wine to the pan, then reduce. Add the meat, then the stock, tomato puree, and tomatoes, cover, and simmer for 1 and a 1/2 to 2 hours. Turn the veal every 30 minutes. When cooked, the veal should gently break away.
For the last half hour of cooking, prepare your gremolata and Risotto.
Prepare the Risotto. Melt the butter in a large pan, then add the saffron, and cook gently for 1 minute. Then add and soften the onions, around 10 minutes. Add the rice, and stir to coat with the saffron, before adding the wine. Simmer gently, until the liquid has been absorbed by the rice. Add a ladle-full of warm stock at a time, and continue to simmer until absorbed, before adding more stock. Repeat this for around 20-25 minutes until the rice is cooked to the tooth and creamy in texture. Add the parmesan, and stir. Cover with a cloth until ready to serve.
For the Gremolata, simply finely chop and mix all of the ingredients.
Once the risotto and veal are ready, serve straight away, with a base of risotto and the veal and sauce on top, to one side. Top with the Gremolata.

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