Osso buco
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Unrated
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Osso buco
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 400 grams veal shank diced, osso buco cut
- 1 can mixed beans
- 1 can butter beans
- 100 grams mushroom sliced
- ¼ onion finely chopped
- 1 bottle tomato finely chopped
- 1 carrot chopped
- 12 black olives chopped
- mixed dried herbs a pinch
- parsley small bunch, fresh
- basil small bunch, fresh
- Parmesan Cheese Parmiggiano Reggiano or Grana Padano, fresh
- extra virgin olive oil EVOO
- 400 ml vegetable stock
Instructions
- Put a saucepan on low heat and add 4 generous table spoons of extra virgin olive oil
- Add the finely chopped onion and carrot to the saucepan
- Add the Osso Buco and stir altogether
- Once the meat is browned on both sides, but not yet cooked through, add the mushrooms and stir once again
- Once the meat has cooked for 3-4 minutes, add the vegetable stock and stir through. Increase the heat of the stove and leave to simmer for another 2 minutes so the meat and mushrooms can get familiar!
- Now, add the tomatoes and stir once again
- The kitchen should be starting to smell incredible!
- Time now for the seasoning. Add: a pinch of salt, a sprinkle of mixed herbs, a handful of chopped parsley and a handful of chopped basil.
- Finally, add both cans of beans and black olives to your mixture
- Make sure the stove remains on a medium heat and let this cook for at least 25 minutes. You should leave the lid on and every 5-6 minutes check and stir the ingredients
- After 25 minutes has passed, remove the lid from your saucepan and grate some fresh parmesan cheese over the top.
- Check that your sauce is not too runny and not too dense. You can now switch off the stove.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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