OSSO BUCCO (I did it my way)



Ingredients 2

475g veal shanks, cut circular (ask your butcher)

  •  100g all-purpose flour
  • 30ml olive oil
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  •        1 celery stick chopped
  •        1 bay leaf
  •        1 sprig fresh thyme
  • 75 ml cup dry white wine
  • 150 ml veal stock
  • 15g Tomato paste
  •         5 fillets anchovies
  • salt and pepper to taste
  • Gremolata:
  • 1/2 cup chopped fresh flat leaf parsley
  • 1 clove garlic, minced
  • 2 teaspoons grated lemon zest
  •        1 tablespoon of olive oil


  1. Season the veal shanks on both sides, then lightly with flour. Add the oil in sauté pan over medium to medium-high heat. Add the veal, and cook until browned on both sides. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the sauté pan; cook and stir until onion is tender, then add carrots, celery and tomato paste and cook for about two minutes. Add wine, and then reduce by 1/3. Place veal on oven proof dish pour vegetables on top then add beef stock and anchovies. Cover with tin foil and Place in pre heated oven for 90 minutes 170 degrees c .The meat should be tender, but not falling off the bone.

In a small bowl, mix together the parsley, 1 clove of garlic, finely crushed and lemon zest and olive oil Sprinkle the gremolata over the veal just before serving or cook some pappardelle and sprinkle gremolata on to pasta, toss and serve.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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