Osso Buco

9:00 pm on 11 June 2005

(Serves 4)



  • 4 osso buco – shin meat (beef or veal), about 4cm thick
  • 4 tbsp flour
  • ½ onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • salt and freshly grated black pepper
  • ½ glass dry white wine
  • 500 ml light beef or veal stock, heated


  • ½ lemon rind
  • 1 clove garlic
  • 1 bunch fresh parsley


Using the tip of a sharp knife, slit the membrane around the ossobuco in several places (this stops the sides from curling during cooking). Lightly coat with flour.

In a heavy-based pan, sauté the vegetables for the soffritto with one tablespoon butter. Cook until soft. Remove from the pan and reserve.

In the same pan, heat the oil then brown the meat over a moderate heat. Ensure all sides are browned. Season with salt and pepper.

Add the reserved soffritto and the wine. Allow the wine to evaporate then pour in 300 ml of hot stock, cover with a lid and cook on a low heat for two hours. Check regularly to ensure there is enough liquid and add more if required. The osso buco is cooked when it is very tender (will fall off the bone) and the sauce is glossy.

Just before serving, make the gremolata dressing by finely chopping together the rind, garlic and parsley. Reheat and spread with the dressing and remaining butter. The traditional accompaniment is saffron risotto, but boiled rice or potatoes will do.

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