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Ossobuco

Ossobuco
© Lena Staal / Staal & Johs
Home Food & Drinks Recipes Cooking Ossobuco

Ossobuco

Meat

A recipe from Rome: Nicola Zamperetti shows Falstaff how to prepare the traditional Italian dish ossobuco. Instead of gremolata, this dish is finished with a vegetable vinaigrette, which gives it extra freshness. Serve it with risotto Milanese, made with saffron.

Ingredients (4 servings)
1.2 kg veal slices with bone (prepared for ossobuco by the butcher)
600 ml veal stock
300 g white onions, finely chopped
20 g carrots, finely diced
20 g celery stalks, finely diced
50 ml extra virgin olive oil
60 ml dry white wine
salt
2 rosemary sprigs
40 g tomato purée
1 bunch parsley
1 teaspoon(s) black peppercorns
juice and zest of of half a lemon
50 g parsley, chopped, to serve

Preparation:

  • In a heavy-based casserole with a lid, sear the ossobuco pieces on both sides in 2 tablespoons of the olive oil. Set aside.
  • Add 280g of the onion to the casserole and cook, stirring until soft but not browned, adding more oil as needed. 
  • Return the browned ossobuco slices to the casserole with the onions. Add the tomato purée and pour in the white wine and veal stock and stir well.
  • Tie the herbs and the peppercorns in a spice bag and add to the casserole. Bring to a simmer, cover with the lid, turn the heat to low and simmer for 4 hours or until the veal is very tender. Season to taste with salt.
  • Meanwhile, mix the carrots, celery and the remaining 20g onions together in a bowl with the lemon juice and lemon zest to make a vegetable vinaigrette.
  • At the end of cooking time, arrange the ossobuco slices on a large platter with the braising sauce. Finish with the vegetable vinaigrette and chopped parsley.
  • The ideal accompaniment to the ossobuco is a risotto Milanese with saffron.
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