Veal Osso Bucco

Veal Osso Bucco is an exquisite Italian dish that celebrates the art of slow cooking and showcases the luxurious flavours of tender veal shanks. It is made by braising thick cuts of veal shanks, typically from the hind leg, until they become incredibly tender and succulent. The shanks are slowly cooked in a flavourful combination of wine, broth, aromatic vegetables like onions, carrots, celery, and herbs and spices. This slow cooking process allows the meat to develop rich flavours, resulting in a melt-in-your-mouth texture. The slow braising process in a Dutch oven or a cast iron pot allows the meat to gradually meld with flavours, resulting in a comforting and sophisticated dish.

For this recipe, this hearty dish is cooked using the Chasseur French Oven. The even heat distribution and heat retention properties of the French oven ensure that the veal shanks are braised to perfection in the hearty wine and vegetable-based sauce. We love how the Chasseur cast iron pot allows the flavours to meld beautifully infusing the veal with an irresistible depth of taste and tenderness that defines this classic Italian dish.

Accompanied by traditional sides like creamy risotto or polenta, Veal Osso Bucco creates a symphony of flavours that is nothing short of extraordinary. Whether enjoyed on a special occasion or as a comforting one-pot winter warmer, this iconic dish showcases the beauty and artistry of Italian cuisine.

Veal Osso Bucco Recipe

Ingredients:

• 4 veal osso bucco
• 1 small onion, finely diced
• 2 cloves of garlic
• 1 tbs of thyme
• 1 bay leaf
• 50ml white wine
• 1 tin crushed tomato
• 1 tbsp preserved lemon
• 50 grams of sliced calamata olives
• Fresh basil for garnishing

Instructions for beef tenderloin

1. Preheat the oven to 140 degrees C (284 degrees F).
2. Using a french oven, seal the Osso Bucco on both sides, then remove from the pot.
3. Dice the onion and garlic in the pot and cook until nice and brown. Add the white wine, and simmer until the liquid is reduced by half.
4. Add the crushed tomato, thyme, bay leaf, preserved lemon and kalamata olives. Add the veal back into the pot.
5. Place the lid on and cook in the oven at 140˚C for two hours.
6. Serve with fresh pasta and garnish with fresh basil.

Recipe source: Chasseur