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 commited meat lover – was craving for someting 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 della 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.
- 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 tbsp lemon zest
- 5 cherry tomatoes
- 250 ml of beef stock
- parsley and lemon zest to prepare gremolata
- 400 ml of rice
- 1 spring onion
- 5-6 threads of saffron soaked in 50 ml hot water
- lemon zest.
1. preheat the oven to 250 C
2. Prepare the vegetable base
in the large casserole heat the olive oil and fry the garlic first, than 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.
3. 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.
4. 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.
5. To prepare the gremolata you just mix chopped parsley with lemon zest.