French-style Osso Buco

Tender veal shanks with meat falling off the bone, bound in a smooth white wine sauce. The final gremolata provides a sharp citrus freshness that balances the richness of the dish.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 624
• Protein: 39 g
• Carbs: 27 g
• Fat: 33 g

Ingredients

• 720 g Veal shank (osso buco) ( 3cm thick slices )
• 50 g Wheat flour ( for dredging )
• 30 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 2 piece Onion ( finely diced )
• 2 piece Carrot ( small dice )
• 1 piece Apium graveolens ( sliced )
• 200 ml Dry white wine
• 3 piece Round tomato ( peeled and crushed )
• 1 tbsp Tomato caviar
• 2 piece Garlic ( minced )
• 1 piece Bouquet garni
• 1 piece Citrus limon (L.) Burm. f. ( for zest )
• 1 piece Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Veal stock

Instructions

1. Flour the meat

   Dredge the veal shanks in flour. Tap off the excess. The thin layer must be even to ensure good browning and help thicken the sauce later.

2. Brown the veal

   In a heavy pot, heat butter and oil. Sear the meat over high heat until a golden crust forms on each side. Remove and set aside.

3. Sauté the aromatics

   In the same pot, add diced onions, carrots, and celery. Sauté until onions are translucent. Add garlic and tomato paste, cook for one minute while stirring.

4. Deglaze and simmer

   Pour in white wine and scrape the bottom with a spatula to release the juices. Return the meat, add crushed tomatoes, bouquet garni, and pour in veal stock halfway up the meat.

5. Slow simmer

   Cover and cook over very low heat. The sauce should reduce slowly and coat the spoon by the end. The meat is ready when it is extremely tender.

6. Finish with gremolata

   Finely chop the parsley with the lemon zest. Sprinkle this mixture over the meat just before serving to wake up the flavors with the lemon's acidity.

Chef's tips

• Don't move the meat too much while browning to ensure a good Maillard reaction.
• If the sauce is too thin at the end, remove the meat and reduce over high heat for a few minutes.
• The bone contains the marrow, the treasure of the dish; don't let it fall out during cooking.

Storage

Keeps for 3 days in the fridge. Even better when gently reheated the next day.