Osso Bucco is an Italian dish and its name literally means "Bone with a hole". There are many versions of this recipe around now a days but traditionally it is cooked without tomatoes, using white wine and cinnamon and is called "Osso Bucco in bianco",
The version you see the most these days has a tomato base and that's the one that my mum used to make for us and its the one I make now.
It's topped with gremolata which adds a nice refreshing taste after the richness of the tomato sauce.
4 tbl spoon olive oil
3/4 cup plain flour
8 veal shanks (usually labelled osso bucco)
2 carrots, cut into small cubes
3 sticks of celery, cut into small cubes
2 onions, finely diced
3 cloves garlic, crushed
1 tbl spoon tomato paste
2 cans tinned crushed tomatoes
1 1/2-2 cups beef stock
1/2 cup white wine
1 tsp thyme leaves
2 bay leaves.
Finely grated rind of 2 large lemons
2 cloves garlic, finely diced
1/2 cup fresh parsley, finely chopped
1. Pre heat oven to 200 degrees. Heat a large casserole dish (dutch oven/stock pot) over medium high heat, add half the butter and oil. Put the flour in a plastic bag, add the shanks and shake to make sure they are well coated. Remove from the bag, shaking off the excess flour. Brown the meat in the casserole dish in batches. Remove and set aside on a plate.
2. Heat remaining butter and oil in the same casserole dish, add the onion, garlic, carrots and celery. Cook for 4-5 minutes or until they start to soften. Add the tomato paste and wine. Cooking off for a minute. Add the tomatoes, stock, thyme and bay leaves.Stir to combine. Add the veal shanks back into the pan and bring to the boil.
3. Cover and transfer to the oven. Cook for 1 1/2 to 2 hours until veal is tender.
4. Meanwhile make the gremolata. Combine the parsley, garlic and lemon rind in a small bowl.
5. Remove the Osso Bucco from the oven. Serve with mashed potato and steamed greens.