Michael and Rachel's

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Osso Bucco

Updated: 22 Nov 2018

Ingredients

N.B Osso bucco is traditionally made with veal shanks. This can be substituted for beef shin which you need to buy from a butcher. We used beef brisket from Tesco and while not authentic, it tasted great!

  • 700g beef brisket, cut into two thick slices
  • 2 tbsp plain GF flour
  • 40ml extra virgin olive oil
  • 40g unsalted butter
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 6 fresh sage leaves
  • 2 bay leaves
  • 2 pared lemon zest strips
  • 1 cinnamon stick
  • 630ml dry white wine

Risotto

  • 160g carnaroli rice (or arborio)
  • 1/2 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g unsalted butter
  • Godo pinch saffron strands
  • 120ml dry white wine
  • 400ml fresh chicken stock
  • Optional: 60g veal bone marrow, diced
  • 120g parmesan cheese, grated

Method

  1. Season the meat well with salt and pepper. Cut pieces of string long enough to tie around each piece of meat (thick slices are easier to tie than thinner ones). Tie firmly into rounds to help them keep their shape as they ocok. Sprinkle all over with flour.
  2. Use a deep lidded frying pan that's large enough to fit the meat snugly in a single layer.
  3. Heat the pan with a little olive oil over a medium heat, then add the meat and brown all over. Proper browning takes at least 20-30 minutes. If the meat isn't browning, add the butter which will help it to caramelise. Give it a further minute on each side before adding the butter.
  4. Add all the remaining osso bucco ingredients except the wine. Nestle the veg under the meat then cook on a low heat for 15-20 minutes.
  5. Heat the oven to 140c. Add the wine and some water if necessary so that the liquid comes at least two-thirds of the way up the meat. Set the lid ajar on top of the pan then cook in the oven for 2-3 hours or until the meat is tender and starting to fall apart. Check occasionally, adding more water if necessary. Turn up the heat towards the end of the cooking time to help thicken the sauce. Taste to check the seasoning.
  6. Meanwhile, to make the risotto toast the rice in a dry medium pan over a high heat for 4-5 minutes or until it smells strongly of rice, but not so much as to give it any colour. Transfer to a bowl and set aside.
  7. Reduce the heat under the pan to low, then add the onion, garlic and half the butter. Add a good pinch of salt and cook gently for 20 minutes or until the onion is translucent.
  8. Add the saffron strands then return the toasted rice to the pan and stir to coat in the buttery onions. Increase the heat to medium then add the wine and simmer until the liquid has been completely absorbed.
  9. bit by bit, add the stock. Wait until the stock has been absorbed before adding more, cooking and stirring until the rice is al dente and the sauce thickened. Be prepared to add a little more or less stock, depending on the heat and size of the pan. You're looking for al dente grains of rice in a smooth sauce. Taste for seasoning as you go; the rice will soak up salt like a sponge.
  10. When the rice needs just a few more minutes cooking, add the bone marrow if using. Vigorously stir in the parmesan and remaining butter to give a velvety texture. Taste for seasoning and check the texture - if too runny, turn up the heat and boil off the excess liquid. If too thick, ad d a splash of water or stock to thin.
  11. Cut the strings off the osso bucco and serve with the saffron risotto.