Feb 15

Feb 15 Osso Buco Recipe

Osso buco is probably one of those calf cuts you've most probably spotted at the meat section of Koala or Marina Mall Supermarket but walked past.

This specialty veal shank cut is easily recognizable for its roughly roundish cut with a huge bone in its off-center. The marrow in this bone is such a palate prize and something you save towards the end of your meal.

This cut isn't delicate like a beef fillet and requires a good amount of time and golden patience whilst it simmers in a beautiful and flavourful braising liquid.

There are many Osso Buco recipes online and this one particularly caught my eye. It was so simple and I really was looking for a dish which was Valentine worthy 😄. I substituted the white wine which most recipes call for with a lemon and also used hwentia spice for a familiar local taste experience.

Prep Time : 20 minutes

Cooking time : 2hours

Serving : 2

What you'll need :

600g Osso Buco

3 tbsp flour

Vegetable oil

1 large carrot chopped

Chopped Celery stalks

Chopped fresh parsley for garnishing

2 onions chopped

Lemon

2 Bay leaves

2 cups Chicken broth

Handful of Dry Sage

Ground black pepper

1 tablespoon Cayenne pepper

Cooking Time!

Pat meat dry with kitchen tissue to remove extra moisture. Season the veal with about two teaspoons of salt and ground black pepper on both sides and set aside for 15 minutes in the fridge.
Chop carrots, celery, onions and set aside.
Chop up herbs and set aside
Measure out flour into a bowl. Take out veal and cover in flour, shake off excess.
Pour about three tablespoons of oil into a deep pan and fry meat until all sides have nicely browned. Do this over medium heat. Take out meat and set aside.
Pour onions into same pan and add in hwentia and sage. Cook for a minute.
Cook till opaque for about 4 minutes.
Spoon in two heaped teaspoons of tomato paste.
Stir gently and add back in the Osso Buco. Squeeze in half lemon over the veal followed by two cups of chicken broth.
Add in salt, bay leaves, Cayenne pepper and sprinkle of dry thyme or oregano.
Allow to simmer for 1 1/2 hours. Check for doneness when meat is very tender.
Taste every 30mins to adjust for salt and seasoning.