OSSO BUCO IN BIANCO

This recipe from Antonio Carluccio is easy and delicious. According to Carluccio, Osso Buco is a speciality of Milan, where its traditional accompaniment is Risotto Milanese. This is the original version, made without tomatoes, and now known as Osso Buco in Bianco. Carluccio adds that there has been a trend lately to include tomatoes in the stew, which makes for a dish that is better accompanied by potatoes or polenta. This is the third time I have cooked this recipe, and so far I prefer it than the other versions with tomatoes. The result is awesome.

Ingredients

4-6 x 5cm thick slices veal shin, about 1 - 1 1/2 kg

plain flour, for coating

salt and freshly ground black pepper

6 Tbs olive oil

1 large onion, finely chopped

2 carrots, finely diced

3 celery stalks, finely diced

4 bay leaves

150ml dry white wine

1 litre beef stock

4 sage leaves

1 sprig of rosemary

grated zest of 1 small orange

Method

Coat the meat in flour and season with salt and pepper. Heat the oil in a large pan, add the veal and fry until browned on both sides, about 5-6 minutes on each side. Transfer to an ovenproof dish (I use a cast-iron or a terracotta casserole).

Add the onion, carrots, celery and bay leaves to the same pan and fry until the onion is softened, about 8 minutes. (This time I was in a hurry and processed the onion, carrots and celery in a food processor)

Pour in the wine and allow to evaporate slightly.

Pour into the casserole with the meat and add the stock, sage, rosemary and orange zest.

Bring to the simmer, then cover and cook gently for about 1 1/2 hours, until the meat is tender. Check from time to time and add a little more stock if the mixture is getting too dry. (I cooked mine in a 170C pre-heated oven.) Increase the oven temperature to 200C and cook uncovered for another 20-30 minutes or until nice and brown.

Season to taste and serve with Risotto Milanese.

Serves 4 - 6

Here served with mash potatoes, equally delicious!!

Tips

If you want to prepare the recipe in advance, you could prepare the meat and the sauce and keep it in the fridge separately and just put it together the following day and cook in the oven.

Or, because these type of recipes many times are better when reheated the following day, I would cook it up to when you are ready to cook it uncovered in the oven.

Comments

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