How To Make Osso Buco
- A Recipe from CIBO -The Culinary Institute of Bologna
Bologna’s Premier Cooking School For People Of All Skill Levels -For Tourists, Students, Beginners, Advanced and Restaurant Owners. Special Attention To Team Building Sessions.
- White Wine
- Olive Oil
- Lemon Zest
You need a good beef and chicken *stock
You want to make Veal Osso Buco not beef (as beef would be tougher meat to use than veal)
Directions for Osso Buco Recipe:
- Flour your slices and brown in olive oil on both sides, medium heat.
- Add 1 glass of white Wine, lower the heat, cover and let cook (let’s say 10min). Watch as wine evaporates. start adding a ladle of stock, re-cover, cook slowly and keep adding stock as it dries up.
- Simmer on low heat for about 1 hour, until soft. Adjust salt.
- When they are cooked and the last cup of stock for your osso buco has evaporated, cover them with a mix Of fresh and minced lemon zest, garlic and parsley (one tbsp of minced lemon zest, two tbsp of parsley and 1/2 to 1 garlic clove, to your taste).
- 450g Beef Brisket (1lb)
- 450g Beef Belly (1lb)
- 1/2 Chicken, in 2 pieces
- 2 Carrots
- 2 stalks Celery
- 2 Small Onions
- 4 Cherry Tomatoes
- 4 Cloves (Put into the onions)
- 6 pints Cold Water
- 1 handful Coarse Salt
- 1 Knee Bone
Directions for making Osso Buco
Put all ingredients in a pot with cold water and boil for 3 hours at least. Skim once in a while. If water evaporates too fast, you can add some more, but in order to let the ingredients release their juices you need 3 hours boiling at least. At the end taste to adjust salt, strain through a sieve and degrease (grease will be on the surface).
Stock is an extremely important dish in Bolognese cooking. You can boil pasta in it, such as Tortellini, Passatelli and Cappelletti. These are classics for Christmas Lunch and several important occasion. But a good stock is also essential for cooking several recipes, such as Risotto, Soups, etc… So for a great Osso Bucco recipe please come to CIBO
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