Osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank. I have tried different osso buco recipes but I highly recommended this recipe from GaryMehigan. Definately a comfort food for cold winter. Delish!!
这道osso buco 是我家外甥Gabrial和Michelle的最爱。我和姐姐 （Jane）家离得太远所以很少一起聚餐。上两个月，刚巧碰上学校假期又是我的生日，姐姐带他们来探望，就给他们煮了这道菜。Jane还带了孟老师的美味蛋糕卷食谱来给我分享。后来两姐妹就在厨房里忙了起来。出炉的是一个非常好看友好吃的美味蛋糕卷。
100g dried cannellini beans * (I use can beans)
150g plain flour
8x 200g pieces osso buco
80ml olive oil
2 stalks celery, roughly chopped
1 oinon roughly chopped
1 carrot roughly chopped
4 cloves garlic, roughly chopped
8 stalks flat-leaf pasley, leaves picked, sheredded, stalks reserved
250ml white wine
1 bay leaf
6 springs thyme
2 tbs tomato paste
2 lemons, zested
400g Italian diced tomato
750ml veal stock * (I use beef stock)
1. Place beans in a large bowl and pour over 250ml cold water. Stand overnight. Drain.
2. Preheat oven to 180 C. Place flour in a large bowl and season well with salt and pepper. Add veal and toss well to coat. Heat 2 tbs oil in a large casserole or deep frying pan. Shake off excess flour; add half the veal to casserole and cook, turning for 2 mins or until browned all over. Transfer to plate. Repeat with the remaining 2 tbs oil and veal.
3. Place casserole over high heat. Add celery, onion, carrot, garlic and reserved parsley stalks ad cook. Stirring occasionally for 7 mins or until vegetables are softened. Stir in wine, bay leaf, thyme, tomato paste and half the lemon zest, then cook for 5 minutes or until liquid is reduced by half. Add beans and tomato and cook, stirring for 5 minutes or until warmed through. Stir in veal stock and bring to boil. Cover casserole with a lid and transfer to the oven stirring occasionally for 2.5hours.
4. Strain liquid from veal and vegetable. Put liquid back to casserole and transfer to stovetop. Cook uncover over low medium heat for 20 -30 mines until the liquid thickened and stir occasionally.
5. Sprinkle with parsley and remaining lemon zest before serving.
Use 400g can beans and cook for 10 minutes before serving.
Reference: Master Chef Magazine, Issue 14, July 2011. Pg 36