Osso bucco is one of my favourite Italian recipes
Osso bucco, when done correctly is so delicious. It’s a meal I grew up with and it’s one I continue to make very often. When I go on holiday to Italy, it’s almost always one of the first meals I cook. I just love it.
So when I was sent some rose veal shins from one of my sponsors Alternative Meats, my family knew they were in for a treat. I ordered a beef tongue and a loin of pork from our local farmers market and started planning our meal.
As I do try to cook Indian food as often as possible for this blog, I decided to prepare my osso bucco Indian style. This isn’t a traditional Indian recipe though it is a nice Indo-Italian mix which really worked well.
So here you go… I hope you enjoy it as much as we did.
- 4 x 2 inch thick rose veal shins
- 1 beef tongue
- 700g pork loin - cut in half
- gram flour for dusting
- olive oil for shallow frying
- 1 large onion finely chopped
- 5 tablespoons garlic and ginger paste
- 2 fresh red chilies finely chopped
- 2 stocks celery - chopped
- 2 carrots - cut into ½ inch rounds
- 2 tablespoons garam masala
- 500ml white wine
- 500ml beef or veal stock
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 tablespoons chopped fresh rosemary
- 400ml tinned tomatoes
- Salt and pepper to taste
- 1 bunch parsley or coriander - chopped
- Heat a splash of olive oil in a large saucepan.
- Dust the veal lightly with the flour and brown in the oil.
- Remove the veal and set aside and then repeat this process with the other meat.
- You may need to add a little more oil.
- Once all the meat is browned and set aside, pour in the chopped onions.
- Fry the onions slowly until translucent and soft.
- Add the ginger and garlic paste and red chilies and fry for a further couple of minutes.
- Stir in the garam masala and the chopped celery and the return the meat to the pan.
- Pour in the wine, stock and tomatoes. You may need to add a little more wine, stock and/or water to cover the meat.
- Throw in the bay leaves, oregano, thyme and rosemary.
- Allow the meat to simmer for about 60 minutes or until it is nice and tender but not following apart.
- Add the carrots after about 40 minutes.
- Season with salt and pepper to taste.
- Give each person piece of veal. Slice and serve the tongue and pork at the table and scoop the sauce over the meat with the chopped parsley or coriander.