Osso buco
Ideally, osso buco is made with slices of veal shin from the hindleg, which is meatier than the foreleg. It could also be made with forequarter chops.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stephaniealexander.com.au.
Ingredients
- 40 g butter
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 1 stick celery, finely diced
- 4 thick slices veal shin, approximately 1 kg in total, or 8 smaller slices veal shin
- 1 teaspoon salt
- freshly ground black pepper
- 2 tablespoons plain flour
- ½ cup dry white wine
- 250 g tomatoes, peeled and roughly chopped, or 1 x 400 g can peeled, chopped tomato
- 3 cloves garlic, roughly chopped
- 2 cups Veal Stock, or Chicken Stock
- ½ quantity Gremolata (recipe in the Cook’s Companion App or book)
