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Osso buco served with chilli, spicy
Freshly served osso buco with chilli

Spicy osso buco with chilli

Author: Flavelo
Recipes Main Courses
Osso Buco means 'bone with a hole', referring to the marrow in the middle of the veal shank. This dish is a triumph of patience: the meat is braised slowly in the spicy, vegetable gravy until it becomes so soft it can be eaten with a spoon. The bone marrow is the most precious part of the dish, melting in the mouth like a creamy flavour bomb. This version spices up the classic recipe with a little chilli.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine Italian (Milanese)

Ingredients

Equipment Needed

  • Heavy-bottomed pot or cast iron casserole dish with lid
  • Kitchen tongs
  • Knife, chopping board

Allergen Information

⚠️ Cereals containing gluten
⚠️ Celery
⚠️ Sulphur dioxide

Instructions

1 ✓

Score the membrane on the edge of the meat slices in several places. Season with salt and pepper, and coat in flour, shaking off the excess.

Tip: The flour coating not only gives a nice crust but also thickens the sauce later.
2 ✓

Dice the vegetables (onion, carrot, celery) very finely (brunoise).

Tip: This is the 'soffritto', the flavour base of Italian cuisine.
3 ✓

Heat oil in the pot, and fry the meat over high heat until red/brown on both sides. Remove them.

Tip: The roasted bits (Maillard reaction) will give the gravy its deep flavour.
4 ✓

In the remaining fat, sauté the vegetable cubes and chopped chilli for 5-6 minutes. Add the crushed garlic too.

Tip: Scrape up the brown bits left after the meat from the bottom of the pot (deglazing).
5 ✓

Pour in the wine, boil for 2 minutes until the alcohol evaporates. Add the tomato and stock.

Tip: After the alcohol evaporates, only the acidity and aroma of the wine remain.
6 ✓

Place the meat back into the sauce (ensure the marrow doesn't fall out!). Cover, and braise over low heat (or in a 160°C oven) for 1.5-2 hours.

Tip: It is ready when the meat falls off the bone by itself.
7 ✓

Make the Gremolata: mix the finely chopped parsley, grated lemon zest and (optionally) a little crushed garlic. Sprinkle over the meat when serving.

Tip: This fresh, citrusy mixture 'cuts through' the richness of the gravy.

Recipe FAQ

Why did the meat curl up?
The membrane surrounding the meat shrinks under heat. You can avoid this by scoring (slitting) the membrane all around before frying.
What should I serve it with?
The classic side is saffron risotto (Risotto alla Milanese), but it is also divine with polenta or mashed potato.

Ingredients

  • 4 slices Veal shank (bone-in, approx. 3-4 cm thick)
  • 1 pc Onion
  • 1 pc Carrot
  • 1 stalk Celery
  • 2 cloves Garlic
  • 400 g Chopped tomatoes (canned)
  • 150 ml Dry white wine
  • 300 ml Beef stock
  • 3 tbsp Olive oil
  • 2 tbsp Plain flour
  • 1 pc Chilli pepper
  • 1 tsp Salt
  • 1 bunch Fresh parsley (for the gremolata)
  • 1 pc Grated lemon zest (for the gremolata)