Osso Buco

To prepare this osso buco recipe, start by gathering all the ingredients.

Heat the olive oil in a stew pot.

Coat the osso buco slices with flour, ensuring all sides are evenly covered.

Shake off any excess flour before placing them in the hot stew pot.

Repeat this process for all the veal shank pieces.

Sear the pieces on both sides. Halfway through, when the veal slices are golden, flip them...

...and cook the other side.

While the meat is cooking, prepare the aromatic garnish. Peel the carrots and slice them thinly using a Japanese mandoline.

Cut each slice into julienne strips...

...then dice the julienne into brunoise cubes (2-3mm)...

... as shown in the photo.

Finely chop the onions. Start by slicing them vertically...

...then horizontally...

...and finally vertically again in the opposite direction to form small dices. Also, dice the celery stalk into a brunoise.

All the meat pieces are seared, but they are not cooked through.

Add the finely chopped onion...

...along with the carrots...

...and mix everything using a spatula.

Deglaze the pan with the white wine and veal stock.

You should get this result.

Add the diced celery stalk.

Pour in the tomato sauce (store-bought or freshly extracted tomato juice).

Add the bouquet garni...

...and the minced garlic...

...and mix thoroughly.

Season with fine salt...

...and freshly ground pepper.

Bring the mixture to a boil.

Once it starts boiling, cover with a lid...

...and transfer to a preheated oven at 200°C. Cook between 1 hour and 1 hour and 20 minutes (depending on the oven).

Halfway through cooking, remove the stew pot from the oven, take off the lid...

...and gently stir with a spatula, scraping the bottom to prevent the sauce from sticking.

Replace the lid and return the pot to the oven to finish cooking.

When cooking is complete, remove the stew pot from the oven.

This is what the result should look like.

Gently stir with the spatula to ensure the sauce hasn't stuck to the bottom.

Use a zester to cut lemon peel strips, as shown in the photo.

Do the same with an orange.

Collect the zest strips...

...and finely chop them with a knife. Chop the orange peel...

...and the lemon peel.

Combine the orange and lemon zests...

...and place them in a saucepan with a little cold water. Bring to a boil.

Meanwhile, slice the orange...

...and the lemon into thin slices. These will be used as decoration during plating.

When the water comes to a boil, let it simmer for 2 to 3 minutes...

...then drain the zests in a fine strainer and rinse them under cold water.

Remove the bouquet garni from the osso buco.

Add the strained orange and lemon zests.

Finish by gently mixing everything together. Decorate the plate with slices of orange and lemon. Osso buco can be served with a small spoonful of crushed tomatoes and a sprinkle of chopped parsley. This dish pairs beautifully with steamed potatoes or spaghetti. Enjoy!