According to my numerous cookery books, 'osso buco' or 'ossi buchi' translated from the Italian to English means 'bones with holes'. However, esteemed food writer, Elizabeth David, wrote in Italian Food: 'Incidentally, I have seen it asserted that ossi buchi means drunken bones.' Either way, this classic Milanese dish is mouth-watering and bone-sucking good. We are in the depths of winter here in Canberra, where I live. It's bitterly cold and there's even been a dusting of snow in the last couple of days. With this in mind, a slow cooked Osso Buco seems the perfect remedy for bringing warmth to the kitchen and our bellies. This is my own version of Osso Buco, a recipe that has taken me some twenty-five years or more to perfect. In the making of the gremolata, I prefer to substitute fresh orange zest for the more traditional lemon. That said, lemon is good too! Enjoy. OSSO BUCO WITH ORANGE GREMOLATA For my osso buco: 4-6 thick slices veal shank or veal knuckle (3-4cm thick) on marrow bone 1/4 cup plain (AP) flour freshly ground black pepper a little sea salt 1 brown onion, chopped 1 large carrot, peeled and diced 1-2 sticks baby celery, diced 1-2 fresh bay leaves a few sprigs of fresh lemon thyme 2-3 strips orange zest, minus the pith 2 tablespoons olive oil 2/3 cup dry white wine 1-2 cups beef or vegetable stock 1 cup tomato passata For my Gremolata: freshly shredded zest of a large orange 2 tablespoons curly parsley, finely chopped Combine the flour, freshly ground pepper and salt in a bowl or a freezer bag. Dust the veal slices lightly with the seasoned flour, shaking off any excess. Set the meat aside briefly. Heat the oil in a large, heavy-based pan and saute the onion, carrot and celery until just tender. Remove the vegetables with a slotted spoon into a bowl and set them aside. Add a little more oil to the pan if needed, then brown the veal thoroughly on both sides. This is particularly important. Remove the veal to a warm plate and set it aside briefly. Add the wine to the pan, deglazing the pan quickly with a wooden spatula or spoon. Simmer until the liquid has reduced by half. Add the stock and the passata, and return the veal, the vegetables and any juices to the pan, along with the bay leaves, lemon thyme and orange strips. Season with a little more sea salt and freshly ground black pepper. Lower the heat, cover the pan with a tightly-fitting lid and simmer the Osso buco slowly for one and a half hours, until the veal is melt-in-the-mouth tender and the sauce has thickened and reduced. Combine the gremolata ingredients and sprinkle over the veal during the last two to three minutes of cooking. Serve Osso buco with a saffron risotto, polenta or al dente pasta. Serves 3-4. Buon appetito... Tell me dear readers, do you enjoy Osso buco? Perhaps you have eaten it in Italy during your travels? Do you enjoy the marrow? Do tell.
3/8/2014 12:47:39 am
This sounds so delicious, Liz, especially with this wicked cold front coming through. Brrr! :-)
Lizzy
3/8/2014 10:30:15 pm
So true, Krista... and it's been bitter where we live!
Eha
3/8/2014 02:10:20 pm
Oh Liz - this has been my 'signature dish' summer or winter since I first got married: absolutely love it and its marrow :) ! Yours I want to try soonest - have never ever used orange and cannot imagine it without heaps of garlic in the dish or the gremolata . . . . cannot wait to try!!!
Lizzy
3/8/2014 10:31:04 pm
Eha, I only ever made the gremolata with loads of garlic once, it just didn't really appeal.... I also pop strips of orange zest into the pot while the meat is cooking. Enjoy xo
Eha
4/8/2014 02:16:32 pm
Horses for courses - but then I could devour garlic for breakfast :) ! As I said: shall tell you when I have made 'orange' osso buco :D !! 3/8/2014 03:05:10 pm
It's so true that comfort foods are necessary when the weather is frosty. Great looking osso buco xx
Lizzy
3/8/2014 10:31:29 pm
Thanks Charlie, so true! xo 3/8/2014 03:25:04 pm
i would buy that passta just to have that delightful label in my pantry.
Lizzy
3/8/2014 10:32:44 pm
Oh Elizabeth, love the cold, but it really has been bitter... minus six one morning!
Lizzy
3/8/2014 10:33:28 pm
Hi Cheri, I bet he does indeed! I like it on a piece of bread. Thanks for stopping by xo 3/8/2014 06:30:10 pm
I love a good Osso Bucco, and your looks particular delicious! I have never thought of Orange Gremolata, but will definatley try it the next time I make it! Thanks for sharing your recipe :) Liz x
Lizzy
3/8/2014 10:33:50 pm
Elizabeth, thanks so much, and thank you for stopping by! xo 3/8/2014 07:15:04 pm
I love the thought of using oranges instead of lemons! I shall try this when I make my version as we don't get veal here :)
Lizzy
3/8/2014 10:34:06 pm
Hi Tandy... do you use beef? 3/8/2014 07:41:54 pm
Osso buco meat is a lot more tastier, I must say. So I think it works well with your gremolata. I think I can finish off that plate, Liz...even with the rice!
Lizzy
3/8/2014 10:34:28 pm
It really is yummy, Julie! 3/8/2014 09:03:54 pm
The marrow is the best bit Lizzy! Such a delicious dish indeed, and absolutely perfect for this weather too :)
Lizzy
3/8/2014 10:34:41 pm
Oh Bec, another who loves the marrow. xo 3/8/2014 10:03:29 pm
I love meat on the bone! It is always so full of flavour :D
Lizzy
3/8/2014 10:34:55 pm
So true, Lorraine : D
Lizzy
20/8/2014 10:41:43 pm
Mandy, thanks so much, you too! xo
Lizzy
20/8/2014 10:41:56 pm
Rosa, thank you, it surely does! 4/8/2014 04:20:48 am
We love Osso Buco - such a perfect comfort food! I can't wait to try this version with your gremolata. Also, we have never made one with this type of sauce! Time for fun in the kitchen!
Lizzy
20/8/2014 10:42:18 pm
Hi David, oh that's interesting... would love to hear about your recipe! 4/8/2014 07:14:23 am
I haven't made Osso Buco in about 5 years. And never thought to make the gremolata with orange rather than lemon -- love the idea. This is such a great dish, and your version looks spectacular. Thanks for this.
Lizzy
20/8/2014 10:42:44 pm
John, thanks so much! It's a firm favourite at our place... and I get to enjoy the bone marrow all to myself!
Lizzy
20/8/2014 10:42:59 pm
Mary Frances, thank you so much!
Lizzy
20/8/2014 10:43:17 pm
Hi Jamie, thank you, I'd be interested to know your recipe too!
Lauren
5/8/2014 12:49:30 am
Mum this dish is incredible. You always cook it with such love. Thank you for teaching me to cook it too. Love you xox
Lizzy
20/8/2014 10:43:46 pm
Dearest Lauren, thank you, I am so delighted and proud to have you as my daughter. Lots of love, mum xox
Lizzy
20/8/2014 10:44:01 pm
Thanks Liz, enjoy! 5/8/2014 12:19:11 pm
I love a good, unctuous meal in the depths of winter. Orange instead of lemon in the gremolata is a great idea,
Lizzy
20/8/2014 10:44:23 pm
Thanks Jennifer, it just adds a zestier flavour! 7/8/2014 03:28:31 pm
A dear friend of mine used to cook this for us many years ago...now I"m missing her and her osso buco!
Lizzy
20/8/2014 10:44:49 pm
Aw Barb... I bet your friend's version was delicious too! xo
Lizzy
20/8/2014 10:45:05 pm
Thank you Maureen, and so good for winter in Canberra!
Emma T
30/4/2015 03:08:24 am
Thanks for the recipe - made it in the slow cooker. Very tasty & even the kids (2&5) ate it.
Lizzy
30/4/2015 12:01:54 pm
That's wonderful Emma! Thank you for the lovely feedback : ) Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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