Osso bucco with orange, lemon and capers

Osso bucco is a quintessential Italian dish and literally means "bone with a hole". It originated in the Lombardy region and is a stew traditionally made with veal shank. However, newer versions are made with beef, lamb and, in this case, mutton shanks. This slow-cooked stew gives the meat time to absorb the flavours and become fall-off-the-bone tender. The marrow is traditionally extracted and mixed into the sauce on the plate, but I understand this may be an acquired taste. It can be served with pasta, roasted potato salad, garlic mashed potatoes, sautéed spinach, and bread. Most osso bucco is garnished with gremolata, citrus zest, and parsley, which help offset the dish's richness and add some freshness.

The appearance of osso bucco at the dining table is greeted with joy and signifies a luxurious meal full of flavour. This dish from David Tanis is no exception. It is infused with a hint of mushroom for a depth of flavour; it is cooked in white wine that adds a subtle tartness, and the fresh gremolata is brightened with capers. The dish is rich yet light, packed with flavour, and the meat is succulent. This osso bucco is staying on my client menus for some time!

This cookbook, from David Tanis, one of my favourite chefs, is spectacular. Filled with recipes from across the globe, sorted by country, it brings to your table fresh and healthy flavors and dishes. Davis Tanis' depth of knowledge on ingredients, food, and cuisines is amazing.

For more recipes from this cookbook, click here.

Ingredients:

For the osso bucco:

10 lamb (or mutton) shanks

Salt, to taste

10 peppercorns

2 onions, chopped

1 carrot, chopped

2 celery stalks, chopped

1 bay leaf

1 sprig, or 1/2 teaspoon thyme

2-3 cloves

2 dried porcini or chanterelle mushrooms

6-8 cups water

3 tablespoons butter

3 tablespoons all-purpose flour (maida)

2 tablespoons tomato paste

2 cups dry white wine

For the gremolata:

1 orange

2 limes or lemons

3 tablespoons parsley, minced

3 garlic cloves, minced finely or made into a paste

1 tablespoon capers, minced

Add the lamb shanks to the water with salt, pepper, onions, carrots, celery, bay leaf, thyme, cloves, and mushrooms. Bring to a boil and simmer. Scoop off any scum that rises to the surface. Simmer for 1 hour covered. At the end of the hour, the shanks should be cooked through and should start to contract on the bone.

Remove the shanks from the broth and set aside. Strain the stock's solids and save them for use later in the recipe. Remove the boiled mushrooms from the solids and set aside.

In the same pot, add the butter and melt on low heat. Add the flour and cook slowly till lightly golden. Ensure you have enough oil for the flour to fry and spread out in a thick paste. Add the tomato paste and sauté for one more minute when lightly golden. Add the saved stock and whisk to dissolve the roux into the stock. Mince the saved mushrooms and add to the stock. If the mix is lumpy, use a hand blender to smooth the sauce. Bring to a simmer and cook, whisking until you have a thickened, heavy cream sauce.

Heat the oven to 375 F.

Add the wine, mix in again and bring to a boil. Add the shanks to the sauce. Place the pot covered in the oven for 2 hours and allow to cook undisturbed. After the first hour, check the pot, turn the meat over, and ensure that there are enough liquids. If you feel the liquids are insufficient, add a water touch. Remove after the two hours to check if the meat is fall-off-the-bone tender. If not, cook again for another 15 minutes. Also check that there is enough liquids in the pot, if not add a touch more.

To make the gremolata, mix the parsley, garlic, and capers. I like to grate the orange and lime zest directly over the meat, but you can mix it into this as a second option.

To plate and serve, lay a shank in the middle of the plate and pour over some of the sauce. Sprinkle some of the gremolata over the meat. Dust with large-grain salt. Grate some of the orange and lime zest over the meat. Serve with either Roasted potato salad or Garlic mashed potatoes.