Boneless Ossobuco with fluffy mashed potato, mixed roast vegetables, and gremolata

Boneless Ossobuco is a deliciously tender beef stew that originated in Lombardy, Milan. It’s perfect for the last of the colder days this year that are still lingering into spring.  The traditional Boneless Ossobuco recipe calls for veal hindshank on the bone that is cross-cut into thick steaks with the round bone piece still in the centre (leading to its name, which literally translates to “bone with a hole”).

Do not worry if veal or this specific cut proves hard to locate. We have also had great success with making it using whole beef shin or foreshank instead, cooking it until it falls free of the bone. You could choose from a whole range of side dishes to accompany this meal, from mashed potato to polenta, with some roast vegetables to go with that, or even a salad.  Risotto alla milanese is a popular (and traditional) choice as well.

Enjoy!

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Boneless Ossobuco with fluffy mashed potato, mixed roast vegetables, and gremolata

Recipe by Andrea Foulkes Course: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Total time

2

hours 

Ingredients

• 8 pieces veal or beef shin

• 4 cloves garlic, crushed

• 2 medium onions, chopped

• 50 g butter

• 2 sticks celery, chopped

• 410 g tomato purée

• 2 rosemary sprigs

• ½ teaspoon thyme, chopped

• 4 bay leaves

• 1 cup white wine (or red wine, for a more hearty stew, if preferred)

• flour, for dusting

• ½ lemon zested

• salt and pepper

• chopped parsley

Method

• Season the flour with salt and pepper before dusting the meat with it.
• Melt the butter in a casserole and fry both sides of the meat until brown.
• Add the onions, celery, garlic, rosemary, thyme and bay leaves and fry for a further five minutes. Keep the rosemary sprigs whole so that they are easy to remove later.
• Pour in the wine and allow it to evaporate a bit. Add the purée and, if needed, a little water or stock.
• Cover and cook until tender (1½ hours) either on the stove or in the oven at 180°C. Check every 30 minutes that there is still enough liquid remaining to surround the meat – top up with water or stock, if needed. The meat is ready when it is very tender and ready to fall off the bone. If using larger pieces of shin, increase the cooking time accordingly.
• Serve with the zest and parsley sprinkled on top.

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We have so many hearty recipes for you to make at home for your family and friends. Just have a look at our recipe page for some excellent suggestions. Or if you would like a delicious meal like this Boneless Ossobuco with fluffy mashed potato, mixed roast vegetables, and gremolata to be delivered to your door, please visit Dish Food & Social here.