Osso Bucco is Milanese, but the regional serving options vary from risotto to polenta (or dare I say mash?)
The prize of the dish is the melting marrow from the centre of the bone. It is yum, very rich and decadent and completely fattening. But do we care about that? Not on my watch!
I have always served it with Gremolata as it lifts the dish and cuts through the richness. Cue the Ciabatta to mop up all the juicy gravy. Meals for days. You will feel the love. Enjoy.
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Need
- 2 brown onion peeled and halved
- 12 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) plus more for frying BUY
- 1-2 Kilos osso bucco veal or beef
- 2 Tins diced tomatoes
- 150 Grams tomato paste
- 200 Grams red wine
- 200 Grams beef stock
- pink salt flakes and pepper to taste BUY
-
Serve with
- 1 Batch Gremolata Recipe
- 1 Batch Cheesy Saged Polenta Recipe
Do
- 1
Place onion, garlic and EVOO into the Thermomix bowl. Chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1.
- 2
Heat a heavy based pot with a little EVOO. Brown meat slightly then pour in cooked onion and garlic.
- 3
Add remaining ingredients and stir to combine.
- 4
Bring to a boil then simmer on low heat for 4 hours. Stirring occasionally. Remove the bones, and skim any fat on top before serving.
- 5
Serve with mashed potatoes, risotto or polenta and fresh gremolata.
