Ossobucco

Ossobucco

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(4 ratings)

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Cooking time

Ready in 2¾ hours

Skill level

Easy

Servings

Serves 6

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Nutrition and extra info

Nutrition info

Nutrition

kcalories
383
protein
32g
carbs
7g
fat
23g
saturates
10g
fibre
1g
sugar
1g
salt
1.15g

Ingredients

  • 10g packet dried porcini
  • 6 thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as they're meatier and more tender than the front ones
  • a small handful of plain flour, seasoned
  • 50g unsalted butter
  • 3 tbsp olive oil
  • 1 large carrot, diced
  • 1 large celery stick, trimmed and diced
  • 200ml dry white wine
  • 225ml tomatoes sugocasa or passata
  • 1 tsp Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water

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Method

  1. Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
  2. Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
  3. Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
  4. Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
  5. Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Recipe from Good Food magazine, September 2002

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Comments

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suzlovescake's picture

V tasty - have made this with veal shin previously as the recipe requests, but also used the same recipe for the sauce to slow roast a veal shoulder recently as I wasn't sure what to do with it, turned out lovely!

susanna0195's picture
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Very nice, perhaps a little more texture in the sauce would be nice? But largely a hit and a good way to cook veal shin.

kouneli's picture

My husband wanted Osso Bucco which I neither cooked nor eaten in my life .. I went straight to your page and followed all the instructions. It was delicious !! Now I'm cooking it again for a dinner party tonight but using the oven rather than stovetop.

aseleznyov's picture
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Excellent recipe. Slow cooked it in the oven covered with foil for four hours, the meat was simply falling off the bone! Served with polenta - delicious!

han2010's picture

Simply stunning! I've made it several times and it always gets 10/10 from everyone. Goes beautifully with risotto milanese.

kwacha's picture

Absolutely delicious. Made too much and froze some. Reheated it at 100C for 2 hours some months later and it was even better than before.

dianebantten's picture
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I made this sometime ago and meant to add a comment, it was wonderful - managed to get my hands on veal so treating my Husband and I to Sunday lunch of Ossobucco and Risotto Milanese.

vfirby's picture
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Brilliant, did it for a dinner party with Rissotto Milanese.

vfirby's picture
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Beautiful,good enough for any dinner party, can't fault it at all.

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