morsels45

morsels45 said

Osso buco

Shin on the bone, braised soft, with lemon and parsley thrown over at the end.

Osso buco
Photo: Mogens Engelund, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody elseโ€™s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make osso buco

2 genuinely different takes โ€” a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With gremolata

180 minutes ยท serves 4 ยท Medium

What you need

  • 4 thick veal or beef shin slices
  • 2 carrots, 1 onion, 2 celery sticks, diced small
  • 300ml white wine
  • 400ml stock
  • 1 tin tomatoes
  • Flour
  • For gremolata: 1 lemon, 3 garlic cloves, a bunch of parsley

What you do

  1. 1Tie each shin round its middle with string so it holds together, dust in flour, and brown hard on both sides.
  2. 2Soften the diced vegetables in the same pot for 15 minutes.
  3. 3Wine in, reduced by half, then the tomatoes and stock. The liquid should come two thirds up the meat, no more.
  4. 4Lid on, 160C, 2 hours 30, turning once. It is ready when the marrow is soft and the meat gives to a spoon.
  5. 5Gremolata โ€” zest, fine garlic and parsley, chopped together โ€” scattered on at the table, raw. It cuts the whole thing.

In white, no tomato

160 minutes ยท serves 4 ยท Medium

What you need

  • 4 shin slices
  • Carrot, onion, celery
  • 400ml white wine
  • 400ml stock
  • Sage and bay
  • Gremolata

What you do

  1. 1Brown and braise as above, leaving the tomatoes out and using more wine.
  2. 2Lighter, and the version Milan argues for.