I remember about 20 years ago when on holiday in the US, my husband invited me to an Italian restaurant. I love Italian food and almost any kind of pasta. However my husband - a committed meat lover - was craving for something in this category. He decided to try osso buco, that time we had no idea what to expect. When it arrived he fell in love with that dish. Four years ago when in Milan, we ended up in the restaurant Trattoria de la Pesa famous for their osso buco. We had to book our seats well in advance to get the place, but it was worth it for the Osso Buco. He also likes to prepare this dish at home and kept improving the recipe. This is his latest version of Osso buco infused with thyme. The dish is finished with lemon zest and parsley, which stands for gremolata.
INGREDIENTS:
- 3 garlic cloves smashed and chopped
3 large red onions finelly chopped
a bunch of thyme (10g)
4 veal shanks
3 medium carrot funely chopped
3 celery sticks finely chopped
olive oil
freshly ground pepper and salt
2 tablespoon lemon zest
5 cherry tomatoes
250 ml of beef stock
parsley and lemon zest to prepare gremolata
Ingredients to prepare saffron rice:
- 400 ml of rice
- 1 spring onion
- 5-6 threads of saffron soaked in 50 ml hot water
Ingredients to prepare gremolata:
- parsley
- lemon zest
Think herbs think osso buco
Italian veal speciality with the marrow hole at the centre, osso buco infused with thyme. The dish is finished with lemon zest and parsley, which stands for gremolata.
Ingredients
- 3 garlic cloves smashed and chopped
- 3 large red onions finelly chopped
- a bunch of thyme (10g)
- 4 veal shanks
- 3 medium carrot funely chopped
- 3 celery sticks finely chopped
- olive oil
- freshly ground pepper and salt
- 2 tablespoon lemon zest
- 5 cherry tomatoes
- 250 ml of beef stock
Ingredients to prepare saffron rice:
- 400 ml of rice
- 1 spring onion
- 5-6 threads of saffron soaked in 50 ml hot water
Ingredients to prepare for gremolata:
- parsley
- lemon zest.
Instructions
- preheat the oven to 250 C
- Prepare the vegetable base in the large casserole heat the olive oil and fry the garlic.
- add the onion, carrots and celery.
- after 3 minutes of frying add thyme, season with freshly grained papper and salt.
- Once the liquid from vegetables is reduced, transfer the vegetable mixture on the side.
- Prepare the meat - season the veal shanks with salt, pepper and thyme and cook over high heat until browned, about 2 minutes per side.
- Pour the vegetable mixture over the meat in the casserole, add any accumulated juices and chicken stock.
- Place tomatoes on the top and sprinkle it with lemon zest.
- Cover the casserole and put in the oven.
- After 10 minutes reduce heat to 180 C and bake the shanks in the oven for 2 hour.
- In the meatime prepare the saffron rice:
- Cut the spring onion into small pieces and fry it on 1 spoon of olive oil.
- Add rice, fry it a bit, add 600 ml of water and the saffron. Cover it and let it cook till water is absorbed and rice is ready.
- To prepare the gremolata you just mix chopped parsley with lemon zest.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 571Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 241mgSodium: 506mgCarbohydrates: 37gFiber: 4gSugar: 8gProtein: 67g
Casey says
Although I am vegan this looks absolutely fantastic! I love saffron rice, so I might just need to make some soon! Where do you get your saffron, it's not always easy to find!
Simplybeyondherbs says
Thank you Casey, I am lucky because my husband is once a year travelling to Iran and brings very good quality of saffron from there.
Lisa says
This looks like such a delicious dinner! Love all the flavors here!
Chef Mireille says
herbs make everything taste better and this is one my fave classic Italian dishes It's been years since I had it and you are making me hungry with this post
Mary says
Oh how I love this dish and the memories it brings back to me. I can't wait to give it a try!
Cathleen @ A Taste of Madness says
I have never heard of osso buco, but I can see how your husband fell in love with it. This looks so delicious! Thanks for introducing it to me 🙂
Zuzana says
This recipe looks really perfect. I have to try it this week. Thanks for posting it.
camila hurst says
My husband is dying for me to make him some ossobuco! I might give it a go after seeing your post!
Arjhon says
This is perfect! Planning to make this for our Weekend dinner. Looks delicious and flavorful. Thanks for this recipe.
Nayna Kanabar says
Herbs just give new dimension to ingredients and I love using them in cooking. The dish looks wonderful.
Stephanie Simmons says
I don't think I've ever had a dish like this before but it certainly sounds delicious!
Kyla @ A Life Adjacent says
Wow... this looks absolutely mouth watering. What a gorgeous meal!
Shelby @Fitasamamabear says
I love the lemon zest! it would make it oddly refreshing and flavored.
Simplybeyondherbs says
that's the final touch, very important!