Osso buco… the classic veal dish, and yet I’d never cooked it. I had some gorgeous Dorset rose veal shank from Farmers Choice and I felt this had to be the way to show it off.
I also had a copy of Polpo
And how did this osso buco turn out? The meat was a little disappointing, slightly chewy but the flavour was good. The gravy however was delicious; thickened with bone marrow and rich with tomatoey goodness.
Osso buco (serves 2):
2 pieces of veal shin on the bone
Plain flour
2 carrots, roughly cut
1 celery stick, roughly chopped
1 sprig rosemary, leaves picked
1 sprig thyme, leaves picked
2 garlic cloves
A glass of white wine
1 tin tomatoes
- Preheat the slow cooker to high. Get the kettle on to boil. Get a large frying pan very hot and add a little oil. Roll the veal in flour and season well. Fry the veal on all sides and then transfer to the slow cooker.
- Add the carrot, celery, herbs to the pan and crush in the garlic. Fry for a minute or two and add the wine. Let that bubble up, then add the tomatoes. Once everything has come to the boil transfer to the slow cooker and top up with boiling water until everything is covered. Turn down to low and cook for 12 hours. Serve with wet polenta.
3 replies on “osso buco”
Love veal and osso buco!! My fave veal dish!!
Eaten it many times out, but never at home. Worth a go!
I havev never made this either Gary. I shall do this weekend! Time to break out the slow cooker. You should send to frugal food fridays as it is a cheap way of cooking!