Osso bucco means bone with a hole in Italian and is made with veal shin bones that are full of delicious marrow. You will have to order them from a good butcher or ask your supermarket in advance to get them for you. The dish makes a comforting supper to serve to friends or even an Italian Style Sunday lunch, served with a glass of good red wine.
- 4 osso bucco veal shins
- 3tbsp plain flour
- 3tbsp olive oil
- 50g butter
- 1 onion, peeled and sliced
- 4 celery sticks sliced
- 4 carrots, thickly sliced
- 150ml dry white Italian wine
- 400g can tomatoes
- 150ml chicken or veal stock
- 1 sprig rosemary to garnish
Place the veal shins on a plate and sprinkle with the flour.
Heat the oil and butter in a large flame proof casserole and when hot, add the bones and fry until caramelised and browned. Remove the bones from the pan and set aside on a plate
Add the onions, celery and carrots to the pan and fry for 5 mins until slightly softened, then add the meat and pour over the canned tomatoes, wine and stock.
Bring to the boil, then cover and simmer for 1 1/2 hours or until the meat is tender and falling from the bone. Serve piping hot with a pasta or mash and a green vegetable
Top tip for making Osso bucco
This stew is best served the day it is made as it does not reheat well.