VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
TV Show
Key Ingredient
Food Category
Osso bucco recipe
- Cuisine: French
- 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 Buco. 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 buco
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
Displaying 10 of 464 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
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 |
Comments (1)
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Food & Recipes
Hot Tips
Onions
When caramelising sliced onions, add salt to stop the onions from burning and aid the caramelising process.
Glossary
Perilla Leaves
Perilla leaves (rau tia to) are large leaves, purple on one side and dark green on the other. The leaves are shredded and used in eggplant dishes and in rice paper rolls. Also called shiso leaf in Japanese cookery.
