Osso Buco with Apple Relish
Get ready to experience the perfect flavor combination with this Osso Buco paired with a zesty apple relish! As the tender, slow-braised meat melts in your mouth, the crisp, fresh sweetness of the apple relish adds an unexpected and delightful contrast.
This dish, crafted by Chef Giorgos Tsoulis, is sure to delight your family and friends, making it the ideal recipe for a memorable meal together!
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
Tried this recipe?Let us know how it was!
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I’m a big fan of this type of cut, so this recipe is right up my alley!