Name: Osso buceo
Yield: Serves 2-4
Cuisine: British
Ingredients: 1 large garlic clove, finely chopped; finely grated zest of ½ large unwaxed lemon; flat-leaf parsley; 1 medium carrot, finely grated; 400 g tomatoes; 4 pieces of veal shin with large marrow area (about 800 g); 1 teaspoon flaked sea salt; 2 tablespoons plain flour; 2 large banana shallots, finely chopped; 2 sprigs of rosemary; black pepper; 1 heaped tablespoon tomato purée; 200 ml dry white wine; ½ garlic bulb (cut in half horizontally), skin left on; 2 tablespoons olive oil

Preparation info

Serves
2-4

Difficulty
Medium

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Fiddling out the marrow from any shin bone is a delight I go about with the concentration of a chimp at a termite mound. Veal is a particular favourite and something that is at last back on the British plate, due to the kinder practices of British rose veal farming.

I am constantly reminded of the joys of Italian cooking when just a few ingredients come together with such effect - and this is a great dish to use up the abundant tomatoes of late summer, by which time the bull calves

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of