Osso Buco with Apple Relish
This osso buco recipe pairs tender, slow-braised veal shanks with a vibrant apple relish, adding a fresh, tangy contrast to the rich, savory flavors of the dish.
Ingredients
- 2 kg veal shank (osso buco cut)
- 1 large onion finely chopped
- 300 g celery finely chopped
- 400 g carrots sliced
- 2 cloves garlic finely chopped
- 150 ml red wine
- 3 sprigs thyme leaves only, finely chopped
- 2.5 l beef broth
- salt
- pepper
- olive oil
For the Apple Relish:
- 1 large apple diced
- 1 tbsp chives finely chopped
- 2 tbsp lime juice
- 1 pinch sumac
- salt
- pepper
- olive oil
Instructions
For the Apple Relish:
- In a bowl, combine all the ingredients for the apple relish, mix well, and set aside.
For the Osso Buco:
- In a separate bowl, season the veal shanks with salt, pepper, and olive oil, ensuring the meat is evenly coated.
- Heat a deep pot over medium heat, then sear the meat until browned. Remove and place back in the bowl (add more olive oil if necessary).
- In the same pot, without cleaning it, add the onion, carrots, celery, and garlic. Sauté until the vegetables soften.
- Return the meat to the pot, deglaze with red wine, and once the alcohol evaporates, add the remaining ingredients. Let it simmer uncovered for 1.5 hours.
- For more tips on deglazing, be sure to check out our guide.
- Serve the osso buco warm, accompanied by the apple relish.
Notes
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