Recipes

Osso Buco

This restaurant-style Osso Buco is sure to impress diners with its tender meat and rich, flavourful sauce made easy with our All Gold Master Chef Concasse.

Ingredients

Yield: 8 portions

8 Veal shanks, about 5 cm / Replace with wild mushroom for Vegetarian
Salt and pepper to taste
Golden Cloud flour, for dredging
250 ml Olive oil (for searing)
200 ml Onions, finely chopped
300 g Carrots, finely chopped
200 g Celery, finely chopped
20 g Cloves garlic, minced
400 ml Dry white wine
800 g All Gold Master Chef Concasse
1000 ml Hot water (mixed with Benny chicken stock powder to make stock)
2 sachet Benny Chicken stock powder
4 Bay leaves
10 ml Thyme, dried
10 ml Rosemary, dried
2 Zest of lemons

Gremolata (optional, for garnish):

100 g Parsley, fresh, chopped
2 Zest of lemons
20 g Garlic, minced

Method

Preheat the oven to 160°C.
Season the veal shanks generously with salt and pepper. Dredge them in flour, shaking off any excess.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Working in batches, sear the veal shanks until deeply browned on all sides, about 5 minutes per side. Transfer the browned shanks to a large roasting pan or braising dish.
In the same skillet or sauté pan, add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 10 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 5 minutes.
Pour the reduced wine mixture over the veal shanks in the roasting pan or braising dish.
Add the All Gold Master Chef Concasse, Benny chicken stock, bay leaves, dried thyme, dried rosemary, and lemon zest to the roasting pan or braising dish. Make sure the liquid comes about halfway up the sides of the shanks. If needed, add more broth or water.
Cover the roasting pan or braising dish tightly with aluminium foil or a lid.
Transfer the covered dish to the preheated oven and braise the osso buco for 3 to 4 hours, or until the meat is fork-tender and falling off the bone.
While the osso buco is cooking, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl. Set aside.
Once the osso buco is ready, remove it from the oven. Taste and adjust the seasoning with salt and pepper if necessary.
To serve, carefully transfer the veal shanks to serving plates or a platter. Spoon the sauce and vegetables over the top, and sprinkle with a generous amount of gremolata.
Serve the osso buco hot, accompanied by risotto, mashed potatoes, or polenta.

Chef’s notes:

To make this dish more affordable replace the Veal shanks with beef ribs, working on about 200 g per person.