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Osso Buco

Osso Buco

£22.50
£22.50
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Discover the Rich Flavours of Osso Buco

Welcome to the world of Osso Buco, a classic Italian dish that promises to tantalize your taste buds and elevate your dining experience. This exquisite dish is renowned for its succulent veal shanks, slow-cooked to perfection, allowing the rich flavours to meld together beautifully. Perfect for family gatherings, special occasions, or simply to indulge in a gourmet meal at home, Osso Buco is a culinary delight that deserves a place on your dinner table.

Originating from the Lombardy region of Italy, Osso Buco translates to 'bone with a hole', referring to the marrow-filled bone that is the centrepiece of the dish. This highly sought-after delicacy brings together tender meat, aromatic vegetables, and robust broth, making it unforgettable. Whether served with creamy polenta or a fresh gremolata, each bite of Osso Buco is a savoury journey that you won't forget.

nutritional Information

Serving Size100 g
per serve% RI*
Energy430 kj5%
103 kcal
Fat5.01g7%
Saturated Fat0.799g4%
Trans Fat0g
Monounsaturated Fat2.558g
Polyunsaturated Fat1.168g
Carbohydrates3.6g1%
Sugar0.78g1%
Fibre0.7g
Protein8.54g17%
Salt0.64g11%
Cholesterol31mg
Potassium153mg8%

ingredients

Cooking Inspiration

Cooking Idea

Ingredients
10g packet of dried porcini
6thick 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
2 carrots, diced
1 large celery stick, trimmed and diced
200ml dry white wine
225ml tomato sugocasa or passata
1 tsp vegetable bouillon powder dissolved in 250ml/9fl oz hot water.

Method

STEP 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.

STEP 2
Heat the butter and oil in a very large flameproof sauté pan or casserole over 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.

STEP 3
Replace the pan over 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.

STEP 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 passata and stock, then stir.

STEP 5
Put the veal back into the pan in a single layer, cover and bring to a 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'

Allergen Information

Dietary Preferences

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