Because no single way of eating works for everybody.
Osso Bucco is often perceived as a big-deal fancy dish, too elaborate to make at home.
Well, nuts to that. I make it at home, and so does my teenage son who’s just learning the basics of cooking – and if we can do it, anyone can. It’s simple, delicious, and looks pretty special, whether you blend the sauce ingredients at the end or leave the chunks of vegetables for a more “rustic” presentation.
If you don’t want to use veal shanks, beef shanks will do, though they’re not quite as tender or as tasty. All you need to serve with this dish is something to soak up the sauce (rice or potatoes), and a green salad if you want some extra veg.
So don’t let the fancy Italian name intimidate you – it just means “bone with a hole”. And if you like bone marrow, that’s this dish’s extra treat. Mmmm – holey bones!
This recipe is the one I use all the time. I found it on the Internet – it’s a slight variation on the recipe devised by Christian Mueller, Food & Beverage Director at The Pines Resort in Bass Lake, California.
4 lb Veal Shanks (or beef shanks)
2 Carrots, diced
4 Celery Ribs, diced
1 Yellow Onion, chopped
1 Cup White Wine (or red wine if using beef shanks)
4 whole Garlic Cloves
4 Cups Chicken Stock (or beef stock if using beef shanks)
2 Tablespoon Tomato Paste
Salt and Pepper
1. Season veal with salt and pepper. Brown in hot olive oil.
2. Remove veal from pan. Add carrots, celery, garlic and onions to the pan and cook until brown.
3. Add tomato paste and sauté one more minute.
4. Add wine to deglaze the pan. Stir in chicken stock.
5. Put the veal, vegetables and sauce in a baking dish. Cover with aluminum foil and bake at 325°F for about 2 hours, or until meat is ready to fall off the bone.
6. Remove the veal shanks. Strain the sauce and reduce to desired consistency, or puree the sauce with a hand blender, or leave the vegetable chunks intact and thicken the sauce with your favourite thickening ingredient. Serve with rice or potatoes and enjoy.