Monkfish Osso bucco is an Italian dish comprised of thick slices of veal shank, slowly braised with vegetable, aromatics, and stock. Here is a recipe I devised some years ago using thick monkfish steaks to replace the veal. The result is excellent. I include a recipe for a barley risotto, which replaces the more commonly served Milanese- style saffron risotto you will need to find large monkfish tails for this recipe.

Serves 4

Preparation time: 45 minutes 


  • 2*2-3 ib. large Monkfish tails, skinned cleaned  
  • All-purpose flour salt and Freshly ground black pepper- 2 tbsp.  
  • 2 tbsp. olive oil                                                           
  • 2 tbsp. unsalted butter 1 garlic Clove, crushed 1 onion, finely chopped      
  • 1 carrot, cut into very small cubes                            
  • 1 Stick celery, cut into very small cubes                        
  • 2 tbsp. tomato puree
  • ½ cup dry white wine
  • 4 tbsp. concentrated orange juice                                 
  • 27 fl. Oz. chicken stock farro risotto (see opposite).to serve                                                    

For the gremolata

  • 3 tbsp. chopped fresh Italian parsley                            
  • Peel of 1 small orange
  • peel of lemon                                                                 
  • 1 garlic clove, crushed


  • Large sharp knife                                                                      
  • Cutting board                                                                    
  • Large ovenproof Casserole dish                                        
  • Mezzaluna or large sharp knife                                         
  • bowl


  1. Preheat the oven to 4000F.Using a sharp knife, cut the monkfish tails into 2 in. thick sections along the fillet and through the center bone, making four portions. Dust the fish in the flour and season with salt and pepper.
  2. Heat the oil in a large ovenproof casserole dish large enough to hold the monkfish pieces in one layer. Brown the fillets on both sides, then remove and set aside. Drain off any excess oil.
  3. Add the butter and garlic to the pan, throw in the vegetables, and cook over a low heat until the vegetables begin to soften. Add the tomato puree and stir in;cook for 2-3 minutes.
  4. Add the wine and orange juice and boil for 5 minutes. Pour on the stock, return to a boil, and season with a little salt and pepper.
  5. Return the monkfish fillets to the sauce, cover with a lid, and place in the oven for 20 minutes; alternatively, simmer gently on the top of the stove.
  6. make the gremolata. Using a mezzaluna or chopping knife, coarsely chop the parsley and both fruit peels, then place in a bowl, Add the garlic, and stir together.
  7. serve the monkfish steaks coated in the sauce, sprinkle a little gremolata over each one, serve with the farro risotto alongside.
  8. Now ready your Monkfish osso bucco with citrus gremolata and farro risotto.

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