This is the very best Osso Bucco recipe I have ever made, and it’s also light and very easy. A real winner. You MUST make it!
Serves 4 – 6
3 lbs veal knuckle cut into 3 inch pieces, or 1 – 2 large pieces of ready prepared Osso Bucco veal for each person.
2 oz seasoned flour
3 oz butter
3 tbsp olive oil
3 large carrots, peeled and sliced
3 celery stalks, peeled and sliced
2 onions, sliced
5 large garlic cloves, crushed
3 tbsp flour
8 fl oz dry white wine
14 fl oz veal stock (you can buy this frozen in Gelsons and other good supermarkets)
20 fl oz of a really good jar of Marinara sauce
3 bay leaves
2 tsp dried basil
salt and pepper
2 oz Kalamata pitted black olives in brine, chopped
Garnish
Grated rind of 1 lemon
2 tbsp chopped fresh parsley
1 garlic clove, crushed
Preheat the oven to 325 degrees
Roll the veal pieces in the seasoned flour. (Seasoned with salt and pepper)
Melt the butter and oil in a heavy cast iron Dutch oven or casserole dish with a lid, add the veal pieces and brown lightly on all sides. Transfer to a plate and set aside.
Add another tablespoon of butter to the pan and fry the carrots, onions, celery and garlic in the butter remaining in the pan for 10 minutes, stirring
Stir the remaining seasoned flour into the vegetables and saute gently until the flour has cooked a little.
Stir in the white wine and stock and bring to the boil.
Add all the remaining ingredients, except the garnish, including the veal, season and mix well.
Cook for 2 minutes, stirring a lot.
Cover and put it in the preheated oven.
Cook for 3 hours or until the meat is almost falling off the bone.
Mix the garnish ingredients together and stir into the Osso Bucco just before serving so the lemon/garlic/parsley mixture is fresh and bright in the Osso Bucco.
Serve with Risotto Milanese or mashed potato.