Osso bucco in bianco

It has been snowing endlessly here in Iceland.
Today, it seems that it is finally melting away – for now at least.


I don´t think I´ve seen as much snow in Reykjavík for years.

The best thing to have in weather like this is something warm and braised.
So I made osso bucco in bianco.

This time I was actually using beef, not veal, but it came out great anyway.

There are many osso bucco recipes out there, but from what I gather this is the “traditional” way.
The way it was made long before tomatoes ever set foot on Italian ground, where they were only incorporated into the local cuisine in the 17th or early 18th century. Before italians started to use tomatoes in recipes, they used it as table top decorations! Who knew??

Dust the shanks in flour ( seasoned with salt and pepper ) and seal in a hot pan with a little olive oil and a bit of butter.
Pour in a enough white wine ( preferably italian ) and stock ( I used a mixture of chicken and vegetable stock ) to cover the meat.
I also added a few bay leaves, two sticks of cinnamon and some black pepper.

That was it – I wasn´t in the mood for any vegetables, so the onions, carrots and celery that could have gone into the dish stayed safe in the fridge.

I let this simmer for at least a couple of hours.

Served with risotto and gremolata.

Just make sure to skim as much fat as possible from the stock before you serve it.

I found it a little greasy – even after all the skimming, so I added a bit of lemon juice towards the end to cut through it.

The gremolata I made by simply mixing together chopped parsley, finely chopped garlic and finely grated lemon peel. Just mix the three together and your gremolata is ready to be stirred in at the last minute.

Earlier this winter I made a delicious oxtail soup. The recipe is in icelandic, so there´s a great chance to practice some icelandic! I used all sorts of things for the soup – including blueberries, balsamic vinegar and redcurrant jelly. The rest of the soup then ended up as a base for a pasta sauce the following day.