Osso Buco | The Village Kitchen | Northern Italy

In this episode of village kitchen Guy cooks up an Italian classic slow cooked Italian Osso Buco with chef legend Chef Rubio.

Packed with herbs, red wine and looking over lake Como it truly was a once of a life time recipe and location.

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INGREDIENTS
500g x osso buco
750ml x red wine
2-3L x beef or chicken stock
1 bunch x Rosemary
1 Bunch x Thyme
3 cloves x garlic, minced
1 x onion, diced
½ cup x celery, diced
½ cup x carrots, diced
6 x tomato, diced
1tbs x tomato paste
METHOD
Pre heat oven to 160
In a bowl mix rosemary, thyme, garlic and 2tbs olive oil, rub all over osso bucco and marinate over night
In a pot on a high head add olive oils then osso bucco one colouring evenly. Then remove and place to the side
In the same pot add onion, garlic, celery, carrot, and remaining marinade and cook till tender and caramelised, add red wine and cook till almost dry
Add tomatoes and tomato paste then stock to cover
Place in oven for 4 hours till osso bucos falling off the bone.
Remove meat strain liquid and reduce

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Ep1 The Village Kitchen
Osso buco is a Milanese specialty and is literally Italian for “bone with a hole”, a reference to the marrow hole at the centre of the cross-cut veal shank.
Now – with these local recipes there are alway variations and different ways people love to cook the recipe – so if you have a different way of doing Osso Buco let us know in the comments below – we would love to hear other recipe variations!

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