John Jugum
Chef
Ingredients
- 4 veal shanks
- 100g plain flour
- 6 Tbsp olive oil
- 4 cloves of garlic crushed
- 1 onion diced
- 1 carrot diced
- 1 celery diced
- 150ml white wine
- 400g canned chopped tomatoes
- 200ml beef stock
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and black pepper
- Small bunch of fresh parsley chopped for gremolata
- Zest of 1 lemon for gremolata
Method
1. Dry the veal shanks with a paper towel, season with salt and pepper, and dust with flour.
2. In a heavy pot, heat oil and sear shanks on both sides until golden brown.
3. Remove and set aside. In the same pot, sauté onion, carrot, and celery until softened.
4. Add garlic and cook briefly. Pour in the white wine and let it reduce by half.
5. Add tomatoes, stock, bay leaves, and thyme. Stir well, then return the veal shanks to the pot, making sure they’re mostly submerged in the sauce.
6. Cover with a lid and simmer gently for 1.5–2 hours, turning the meat halfway, until the veal is tender and the marrow is soft.
7. Make gremolata by mixing in a bowl lemon zest with chopped parsley, crushed garlic and olive oil, then sprinkle over the osso buco just before serving for a fresh flavour boost.
8. You can also choose to serve cavolo nero or kale instead.
9. Traditionally, this beautiful dish is served with polenta, which is a great companion to osso bucco.
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
