Rose Veal Osso Bucco

You might have gathered by some of the posts that I have done in recent months that I am a big fan and supporter of British Rose Veal, the quality and delicacy of this meat is outstanding, and I struggle to understand the reluctance for a lot of people to give it a try now the issues of poor husbandry are no longer valid.

I have discussed the price of Rose Veal with a few people, and yes if you plump for a pricey cut such as a fillet or sirloin, it’s going to cost a bit, but a cut such as these bone in shin represent really good value. The marrow in the bone just adds so much depth of flavour it’s best if you can keep the bone in.

I picked up these lovely bone in veal shins from my friends at Pitmans Farm. I rolled the meat in a little seasoned plain flour and browned both sides in a shallow wide cast iron casserole dish on a medium heat, in a couple of tablespoons olive oil and a knob of butter. Once brown I removed the meat and set aside.

Then soften 2 onions, 2 sticks of celery, 2 cloves of garlic and 2 carrots (all finely chopped) in a little olive oil. Then pop the meat back in the pan, add a sprig of rosemary, 2 bay leaves, and a glass of white wine. Allow the wine to reduce a little and add 500ml of a light stock, I used chicken stock, 200ml passata, and season to taste.

Place the lid on the casserole dish, and allow to bubble away for a couple of hours until the meat is soft and the sauce rich and thick.

Serve with a simple risotto ( milanese), polenta or mashed potato, and garnish with a gremolata made from the zest of a lemon, a couple of tablespoons finely chopped flat leaf parsley, and a mashed clove of garlic.

 

8 responses to this post.

  1. Thanks so much for this – you’ve given me the inspiration to find British rose veal suppliers in my area and I am so going to cook this!

    Reply

  2. Posted by Marie-Helene on October 17, 2012 at 4:50 pm

    I love Osso Bucco, it was my father specialty. At the end he use to add at the end an orange juice and the orange zest.
    That’s such a great way to cook the veal, especially in winter….

    Reply

  3. Looks yummy! I’m with you on the rose veal and I’d take the cheaper, slow cooking cuts over the prime cuts any day – I love a good stew.

    Reply

  4. I am so making this, the very next time I lay my hands on some bone-in veal. You might be interested to know that Essential Cuisine (@E_Cuisine on Twitter) have a veal stock powder that is amazing. In fact, all their stocks that I’ve tried – veggie, beef, fish, lamb and veal have all been great. The only one that isn’t so great (and only because it isn’t terribly strong – so you need to use a third more than it says) is the chicken. It is also very strongly roast chicken, which isn’t necessarily the flavour you want in your chicken stock. I’m wedded to them now – so much nicer than stock cubes!

    Reply

  5. Oh my goodness —that looks AMAZING!

    Reply

  6. You don;t have to sell me on the idea of veal, I cook Osso Bucco on a regular basis 😉

    Reply

  7. Now that’s what I’m talking about! I saw some lovely veal at Boehm’s. I’m making this!

    Reply

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BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

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UK BBQ Review

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The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

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Bridget`s Bakery Blog

Cornelius Veakins

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CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

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