Osso buco

by Mads Toftum
March 29, 2010 at 11:54 | categories: food, cooking

An old winter(or in this case early spring) favorite is Ossobuco. It's a good warming dish full of flavor.

Osso buco 1
Osso buco 2


This is probably far from the original recipe, but it works for me. Although it is based on being for 2 people, I'd never make as little as that, it's just a convenient number to split the recipe by. Multiply to get a more sensible size - it's good enough that I always make sure there's leftovers for another meal.

2 large slices (or 4 small) of veal or beef shanks
flour, seasoned with pepper and salt
1 onion
1 clove garlic
1 stick celery
1 tin of tomatos
1 small glass of red wine
beef or veal or chicken stock
1 bay leaf, salt, pepper
grated lemon peel and chopped parsley

Make small cuts every 2 cm around the edge of the meat to prevent it rolling up.
Coat the slices in a thin layer of flour and brown on a frying pan.
Add the shanks, chopped vegetables, tomato, red wine, bay leaf and enough stock to cover.
Simmer at a low heat for 3 hours until. (The impatient could use a pressure cooker on high for about 45 minutes).
Sprinkle with grated lemon zest and chopped parsley before serving. This time I've served it with brown rice but mashed potatos work really well also.

Osso buco 3
Osso buco 4