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Osso bucco recipe
- Cuisine: French
- Prep Time: 20 min(s)
- Cook Time: 1 hr(s)
- Serves 4
Stage 16: Martigny-Bourg-Saint-Maurice
Today the Tour de France bicycle race spends most of the day in Italy, and French chef, Gabriel Gaté shares his admiration for Italian food. Eccentric French gendarme, François, cooks a delicious and easy-to-prepare Osso Bucco. For more Tour news visit the Tour de France website at tdf.sbs.com.au.
You might also like Nino Zoccali’s osso bucco recipe. Or, browse our collection of Italian recipes.
Ingredients
4 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 branch of celery, finely chopped
about 8–12 pieces of veal osso bucco
salt and freshly ground black pepper
a little plain flour to coat the meat
120 ml dry white wine
2 tomatoes, diced
1 tbsp tomato paste
1 bay leaf
4 sprigs of lemon thyme
about 1/4 cup veal glaze
4 tbsp chopped parsley
2 cloves of garlic, finely chopped
the finely grated zest of 1 lemon
Preparation
Heat half the olive oil in a wide sauté pan. Add the onion, carrot and celery and cook, while stirring, for about 5 minutes on medium heat. Transfer the vegetables to a bowl.
Season the veal with salt and pepper and coat lightly with plain flour.
Heat the remaining oil in the pan and brown the veal pieces for about 2 minutes on each side. Add the white wine, bring to the boil and cook for 1 minute.
Add the vegetables, tomatoes, tomato paste, bay leaf, lemon thyme and veal glaze and shake the pan well. Cover the pan with foil and a lid and cook on low heat for about 50-60 minutes or until the meat is tender.
Just before serving, add the parsley, garlic and lemon zest.
Bon appétit!
If you enjoyed this Osso bucco recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.
French Restaurants
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| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
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Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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Which oil for which type of cooking
Olive oil has well reported health benefits, however it does burn easily and has a strong flavour that can adversely affect your cooking. Oils with a high flash point (that can withstand high temperatures) include canola, sunflower and peanut. Of these canola carries the least flavour.
Glossary
Escalope
Thin slice of meat, often beaten thinner for quick cooking. One method used to prepare veal escalopes is to coat them with breadcrumbs.
