Tobie Puttock’s Veal Osso Bucco

Name: Veal Osso Bucco
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 12 good-sized veal osso bucco (shin pieces); Zest of 2 lemons; 1 tbsp freshly ground black pepper; 1 tsp sea salt; 24 thyme sprigs; 1/2 cup plain flour; 100 ml olive oil; 2 carrots (finely chopped); 2 onions (finely chopped); 2 celery stalks (finely chopped); 4 cloves garlic (chopped); 1 fresh bay leaf; 2 tbsp tomato paste; 1/2 cup white wine; 1 cup chopped vine-ripened tomatoes (about 4 large tomatoes, the riper the better); 2 L chicken stock (plus extra for topping up); 100 g butter; Finely chopped flat-leaf parsley and rosemary to serve

Tobie Puttockʼs Veal Osso Bucco recipe tastes incredible. See ingredients & method below.

This is winter comfort food at its most simple and best.

All you need to go with it is a huge bowl of risotto Milanese, oh, and a few loved ones to share it with.... More

prep

cook

yield

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Pairs with

Chardonnay

Barolo

Ingredients

12 good-sized veal osso bucco (shin pieces)
Zest of 2 lemons
1 tbsp freshly ground black pepper
1 tsp sea salt
24 thyme sprigs
1/2 cup plain flour
100 ml olive oil
2 carrots (finely chopped)
2 onions (finely chopped)
2 celery stalks (finely chopped)
4 cloves garlic (chopped)
1 fresh bay leaf
2 tbsp tomato paste
1/2 cup white wine
1 cup chopped vine-ripened tomatoes (about 4 large tomatoes, the riper the better)
2 L chicken stock (plus extra for topping up)
100 g butter
Finely chopped flat-leaf parsley and rosemary to serve

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Method

Preheat oven to 160°C fan-forced (180°C conventional).
Rub the osso bucco with half the lemon zest (reserving the remainder to serve), black pepper and sea salt and leave to sit on a plate in the fridge for 5 minutes (they should start to sweat a little). Place a thyme sprig on each side of the osso bucco, then coat with flour.
Heat the olive oil in a large, deep, heavy-based frying pan over medium heat and fry each piece of osso bucco for 2–4 minutes each side or until golden brown on both sides. Remove from pan and set aside.
In the same pan, reduce heat to medium-low. Add the carrot, onion, celery, garlic and bay leaf and cook for 5–8 minutes, stirring often, until softened but not brown. Add the tomato paste and cook for a further 5 minutes. Increase heat to high, add the white wine and cook for 8–10 minutes or until the wine has almost evaporated. Add the chopped tomato and cook for a further 5 minutes, stirring occasionally. Pour in 2 litres of the chicken stock and bring to the boil.
Transfer the osso bucco to a deep roasting pan, pour in the stock mixture and butter and season with sea salt. Cover with foil and cook in the oven for 3 hours or until the veal is tender, checking after 90 minutes and topping up with extra stock, if needed.
Carefully transfer the osso bucco onto a serving plate and pour over the sauce. Sscatter with chopped parsley, rosemary and remaining lemon zest.

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