* Photos are indicative.
Step by Step Instructions
- Step 1: Season and flour the pieces of meat.
- Step 2: Heat 60ml of olive oil in a saucepan, on medium heat and sauté the meat for 5-10' until golden brown.
- Step 3: Remove the meat from the saucepan, throw the oil away and slightly wipe down the saucepan. Heat the rest of the olive oil on medium heat.
- Step 4: Put the celery, carrot, onion and mushrooms into the oil and cook for about 10', until tender.
- Step 5: Turn up the heat, pour in the wine and stir until it evaporates.
- Step 6: Add the tomatoes and the 500ml of stock.
- Step 7: When it starts to boil, place the meat into the saucepan again, stirring lightly to coat the meat with the sauce. If the sauce is not sufficient to cover the osso bucco, add some more stock.
- Step 8: When the sauce starts boiling again, lower the heat to the minimum. Cover the saucepan and simmer for approximately two to two and a half hours until the meat becomes very tender.
- Step 9: During the last 30 minutes of cooking, remove the lid allowing the stock to evaporate and the sauce to thicken.
Ingredient List
- 1200g osso bucco in pieces (300g each)
- 3 celery sticks - finely chopped
- 2 finely chopped carrots
- 1 onion - finely chopped
- 50g dried porcini mushrooms
- 125ml white wine
- 400g whole tomatoes
- 500-1000ml chicken or beef stock
- 100ml extra virgin olive oil
- 2tbsps flour
- salt
- ground black pepper