Slow Cooked Osso Bucco

Instructions

• Preheat Oven: Preheat your oven to 180°C
• Prepare the Osso Bucco:
  • Season the osso buco on both sides with salt and pepper.
  • In a deep 30cm sauté pan with a lid, heat some olive oil over medium-high heat. Sear the osso buco on both sides until browned, about 1-2 minutes per side. Remove from the pan and set aside.
• Cook the Vegetables:
  • In the same pan, without cleaning it, add a bit more olive oil if needed and sauté the finely chopped onions over medium heat for about 6 minutes until softened.
  • Add the chopped anchovies and garlic, cooking for another minute until fragrant.
• Deglaze and Simmer:
  • Pour in the white wine to deglaze the pan, stirring for about 30 seconds to lift any browned bits from the bottom.
  • Add the diced celery and carrots, and bring the mixture to a light simmer.
• Prepare the Sauce:
  • Stir in the parsley stalk, thyme sprigs, grated Parmesan, crushed tomatoes, water, bay leaves, and chicken broth powder. Mix everything together gently.
• Braise the Osso Bucco:
  • Return the seared osso bucco to the pan, submerging them in the sauce. Add a bit more salt and pepper if needed.
  • Cover the pan with a lid and transfer it to the preheated oven. Bake for 2 hours, or until the meat is tender and falling off the bone.
• Prepare the Gremolata:
  • In a small bowl, combine the finely chopped parsley, lemon zest, and garlic. Season with salt and pepper, and drizzle with olive oil. Mix well.
• Finish and Serve:
  • After 2 hours, remove the pan from the oven and discard the thyme sprigs and parsley stalk.
  • Top the osso bucco with the gremolata before serving.
• Serve: Serve the osso bucco hot, with your choice of sides such as mashed potatoes, polenta, or crusty bread to soak up the rich sauce. Enjoy!