How to make Osso Buco - a Milano classic! #cooking #recipe #food

Video Description

OSSO BUCO PREP: 15 MINUTES COOK TIME: 2 HOURS SERVES: 2 Originating in Milano Italy, this Osso Buco is an elegant dish, that will just tear apart as it is so tender. The slow braising technique adds to the intense flavor – it’s amazing. Also, don’t forget to eat the bone marrow, as it is also so tasty and sort of buttery. PS to make this gluten free, just use corn starch instead of all-purpose flour Ingredients: • 2 Osso Buco (veal shanks) • All purpose white flour (alternative: corn starch) • ½ stick of butter (4 TBSP) • 5 TBSP Extra Virgin Olive Oil • 1 small onion, sliced thin (about 1 cup) • 1 carrot, sliced and diced (about ½ cup) • 1 celery rib, sliced and diced (about ¾ cup) • 2 cloves garlic, sliced and diced • 1 TBSP Tomato Paste • 1 cup of dry red wine (236 ml) • 1 cup of beef broth (236 ml) (possibly a bit more if needed for top-up) • 1 sprig of rosemary • 1 sprig of thyme • 1 bay leaf • Salt to taste Process: • With a pair of scissors, cut the outside membrane in 2 to 3 spots (this will avoid “cupping” while cooking and allow the Osso Buco to cook flat). Add salt to taste • Coat both sides of the Osso Buco with flour, set aside • In a large frying pan or Dutch Oven, add the olive oil and the butter, heat on medium or medium, high until butter is melted and then mix in with the olive oil. • Add the Osso Buco, and cook for 1 – 2 minutes per side, till golden brown. Remove, set aside • In the same pan, add your onion, celery, and carrot. Sauté for 4 – 5 minutes stirring along the way • Add the garlic, mix in and cook for 30 seconds. • Add tomato paste, mix in and cook for 1 minute • Add the red wine, deglaze and mix in, cook 1 minute • Add the broth, mix in and bring to a boil. • Add the Osso Buco back into the pan, then add the rosemary, thyme and bay leaf • Cook for 2 hours on low/simmer, with the lid on, turning the Osso Buco every 30 minutes (also check the liquid/gravy level to ensure it does not dry out – if it starts to, you can add a bit more broth) • After 2 hours, remove Osso Buco, smother in the gravy left in the pan and enjoy Note: A great side dish is a plate of pasta, or polenta, or mashed potatoes