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Osso Bucco

Osso Bucco dish is an Italian classic, braised veal cooked in tomato white wine sauce, herbs, and vegetables like garlic, carrots, and celery. The succulent shank marrow adds a rich and robust flavor to the sauce. This dish is simple yet elegant, perfect for any occasion. Serve this warm hearty meal with mashed potato.

Total Time

3hr 30min

5.0

1 Ratings

Author: Electrolux APAC

Servings:

Ingredients

•

Osso Buco

•

1/4 cup

Olive Oil

•

2/3 cup

White Wine

•

3 cups

Beef Stock

•

1 2/3 cups

Onions , finely diced

•

1 2/3 cups

Carrots , finely diced

•

3/4 cup

Celery , finely diced

•

2 cloves

Garlic , finely diced

•

6 cups

Crushed Tomatoes

•

1/3 cup

Tomato Paste

•

1/4 bunch

Fresh Basil

•

2 sprigs

Fresh Thyme

Cooking Instructions

Bring Osso Buco (8) to room temperature and then coat with Olive Oil (1/4 cup) . Put a large frying pan over high heat. Add beef to the pan and sear on both sides, ensuring it gets some nice color. Remove and set aside.

Add a little more oil, Onions (1 2/3 cups) , Carrots (1 2/3 cups) , Celery (3/4 cup) , and Garlic (2 cloves) . Stir for a few minutes until translucent. Add White Wine (2/3 cup) to the frying pan, simmer and reduce until there's not much liquid left.

Add Crushed Tomatoes (6 cups) , Tomato Paste (1/3 cup) , Fresh Thyme (2 sprigs) , and Fresh Basil (1/4 bunch) . Bring to simmer for 2-3 minutes. Preheat the oven to 165 degrees C (330 degrees F) steam bake.

Spoon in some sauce to cover the base of the deep baking tray. Add osso bucco then top with the remaining sauce with vegetables. Add Beef Stock (3 cups) on top and shake the baking tray to level and ensure the meat is covered. Add more beef stock if you need it.

Put tray onto shelf P2 for 3 hours. At about 2 hours check if you need to top up beef stock to keep meat covered.

Rest the meat for 10 minutes before serving.

Author's Notes

Yields 3-4 servings.

Nutrition Per Serving

CALORIES

1368

FAT

57.4 g

PROTEIN

151.2 g

CARBS

53.1 g