Osso Bucco recipe from the southern region of Italy.
Hey gluten-free chefs, I am sharing one of my favourite Italian recipes with you; Osso Bucco.
I had the pleasure of trying this dish for the first time in a then famous Italian restaurant in Melbourne some years ago. It was a well-known restaurant in the back lanes of the city, where people in the hospitality industry knew that this was the place to go for an authentic Italian meal. It was tucked away up some rickety steps, and the restaurant looked like an oversized dining room of someone’s house. There was an open fireplace crackling on cold nights. Each of the tables was covered with red and white checked tablecloths. It was rustic, quaint and so authentic as the staff conversed in their rich Italian language. I think the experience of that has always stayed with me and made me a bit partial to Italy as a whole, but particularly the cuisine.
Living in Queensland now it’s not a dish you see on menus. The warm climate doesn’t really lend itself to those rich recipes, but I still love to make it for myself on occasion because it really is so damn delicious.
Cookware – does it make a difference?
The trick to cooking the veal so that they’re tender, fall of the bone, is the pan you cook it in. I like using a cast-iron dish that is coated in enamel. It makes the perfect conduction for heat, allowing the temperature to be perfectly regulated and even throughout the cooking process. No hot spots, no cold spots! This creates the optimum space to gently slow cook your meat. It reduces the liquids perfectly while the meat tenderises, resulting in a delicious thick gravy that can’t be beaten. While my favourite is Chasseur cookware, there are a number of other brands such as Baccarat which is equally as good.
And of course super fresh meat! That’s just a given.
So, enjoy the recipe. Please share your pictures on our Facebook or Instagram accounts and tag them @livingfoodwise.
Plus don’t forget to send us a message below with your comments that are always welcome.
Until next time, have a great day!
Janine