Osso Bucco – ‘In Bianco’

Osso Bucco

Ingredients

  • 2 portions of osso bucco – cross cut organic beef shin 
  • Salt
  • 2 onions
  • 3 cloves garlic
  • 1 fresh bay leaf
  • 200ml white wine
  • 500ml Chicken or beef stock

Marinade

  • 30ml Olive oil
  • Zest of 1 Lemon
  • 1 T fresh thyme leaves
  • Cracked pepper

Gremolata

  • zest of 1 lemon
  • zest of 1 orange
  • small bunch of parsley, finely chopped
  • 1 chilli, deseeded and finely diced
  • (combine ingredients and set aside)

Method

Originating from the Lombardy region of northern Italian is this rich and warming braise. Modern iterations of the dish include the addition of tomatoes, but we love the traditional ‘In Bianco’.

To lighten the dish, gremolata is a beautiful garnish. We use lemon zest, orange zest, parsley and chilli. As an alternative to the usual side of polenta or risotto, serve with fresh bread and a roasted vegetable salad. 

Combine all ingredients for the marinade and coat the beef shin pieces. Cover and refrigerate for at least 4 hours, or ideally overnight. 

Heat a heavy based non stick pan or pot and season the beef generously with salt. Carefully place in the pan, and cook over a high heat until they are nicely browned.

Remove the beef from the pan and set aside. In the same pan, sweat the onion, garlic and bay leaf until translucent and soft to the bite.

Next, add the white wine, and reduce until the liquid is just coating the bottom of the pan. Add the chicken/beef stock, bring to the boil then immediately reduce to a very low simmer.

 Add the beef back into the pan and make sure it is just covered with liquid (if not, add a dash of water or more stock), and cook on low for at least 2.5 hours until the meat is tender.

 Remove the beef from the liquid and set aside. Increase the heat, and reduce the braising liquid by half or until it has thickened into an almost spoonable sauce. Check the seasoning, and if you like add in some butter for extra flavour and viscosity. Place the meat back in to the pan, bring up to a high heat and cover with a lid. Once the meat is heated through, the dish is ready. Garnish with the Gremolata and serve with desired sides.

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