Traditional Tuscan Style Osso Bucco Recipe
When the days get cold and grey, it’s all the more reason to have something rich, deeply flavored, and aromatic to lift your spirits. This recipe highlights the spirit of the Tuscan coast with a Maremma-style lamb osso buco, slowly cooked with tomatoes, celery, garlic, and onions until you can pierce the meat with the side of a spoon, and then finished with scattering of chopped parsley and lemon zest. This recipe is specific to the Tuscan region of Italy. It is typically called Osso Buco alla Maremma which is a mountain region in Tuscany. Ossobuco or Osso Buco is Italian for “bone with a hole” (osso “bone”, buco “hole”), a reference to the marrow hole at the centre of the cross-cut veal shank. The rich meat stews in the sauce until it is fall of the bone delicious. Warm your spirit and heart with this dish all season long.
Male this dish with my Easy Polenta Recipe and a side of your favorite vegetable.
Made with Amore,
This recipe highlights the spirit of the Tuscan coast with a Maremma-style lamb osso buco, slowly cooked with tomatoes, celery, garlic, and onions until you can pierce the meat with the side of a spoon, and then finished with scattering of chopped parsley and lemon zest. Serve with my Easy Polenta Recipe.
- 3 pounds veal osso bucco center cuts (6 pieces)
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- Olive oil, as needed
- 1 sprig fresh sage, stem removed
- 1 bay leaf
- 2 cloves garlic, cut in half
- 1 large white onion, chopped
- 3 celery stalks, chopped
- 3 large carrots, chopped
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 can (15 oz) crushed tomatoes
- 2 cups vegetable stock
- 2 lemons, zested
- 1/4 cup parsley, finely chopped
- Pat the veal dry, making sure it’s at room temperature. Season well with salt and pepper. Coat the veal in flour and shake off excess.
- Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches, until browned all over, 3 minutes each side. Remove from the pot and set aside to rest.
- Add the extra virgin olive oil without cleaning the pot. Cook onion at medium heat until translucent, 5 minutes, scraping up the remaining pieces of meat. Add the garlic, celery and carrot and stir until vegetables soften. Increase the heat and add the crushed tomatoes and tomato paste.
- Place the veal back in the pot. Add the wine and let it cook for 2 minutes. Add the sage and bayleaf and the vegetable stock, ensuring the veal is immersed in the liquid. Bring to a boil then cover and simmer for 5 hours, until the veal is soft and you can break it with a fork.
- Serve osso buco over polenta, adding some of the juice from the cooking and top it with lemon zest and parsley
Keywords: osso buco, italian style osso buco, veal shank, polenta and meat, stewed meat, fall of the bone tender, Italian meat recipe Osso Buco recipe