White veal osso bucco

An old favourite. I like to make mine ‘bianco,’ without carrot or tomato, but this requires you to caramelise the onion and celery for sweetness.

Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  1:30 hour

• difficulty

  Easy

Also, my mum always said you should cook with wine you’d be happy to drink, so aim for something slightly nicer. The persillade is traditional as well, but often overlooked, and gives the dish a certain freshness.

Ingredients

• 2 tbsp olive oil
• plain flour, for dusting
• sea salt
• 4 pieces veal shin from the hind-leg (about 1 kg), skin on if possible
• 50 g butter, at room temperature
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 4 garlic cloves, finely chopped
• 2 strips lemon zest
• 5 sage leaves, thinly sliced
• 200 ml dry white wine
• 300 ml good chicken stock

Persillade

• 1 garlic clove
• 1 lemon, zest finely grated
• good handful of flat-leaf parsley, chopped

To serve

• 20 g extra butter
• freshly cooked egg pappardelle
• grated parmesan

Instructions

1. Heat the oil in a large wide baking dish over medium-high heat. Place the flour on a plate and season generously with salt. Toss the meat in the flour, dust off the excess and cook the veal until well browned on all sides. Transfer to a plate and set aside.
2. Reduce the heat to low-medium and add most of the butter. Add the onion, celery and a pinch of salt and cook, stirring regularly until golden and sweet. Add the garlic, lemon zest and sage and cook for a few minutes or until fragrant.
3. Increase the heat to medium–high, then add the wine. Return the meat to the pan and simmer until the wine has reduced by half. Add the chicken stock and return to a simmer. Reduce the heat to low, cover and simmer for 1.5-2 hours, carefully turning occasionally until the meat is tender.
4. Meanwhile for the persillade, place the garlic on a chopping board with a good pinch of sea salt and pound into a paste using the flat side of your knife. Place in a small bowl with the lemon zest and parsley and stir together.  
5. When the osso bucco is ready, stir in the extra butter and the persillade and serve with freshly cooked egg paradelle and parmesan.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Also, my mum always said you should cook with wine you’d be happy to drink, so aim for something slightly nicer. The persillade is traditional as well, but often overlooked, and gives the dish a certain freshness.