Ossobuco is a classic Italian dish made from sliced veal shanks.
Ingredients
- 9 skiver veal shank
- 3 pcs celery sticks (sticks)
- 3 pcs onion
- 2 pcs china garlic (4-5 common cloves)
- 4 pcs carrots
- 0,5 pcs parsley root
- 1 pcs lemon
- 1 can canned tomatoes
- 2 bokser canned cherry tomatoes
- 3 dl veal broth
- 3 dl white wine
- 1 pcs fennel
- 2 pcs bay leaf
- fresh oregano
These can be left in the oven for about 3 hours with delicious vegetables, broth and white wine. The result is an incredibly delicious stew with mild and good flavors. Osso buco actually means "hole of the bone" and refers to the "hole" that is in the middle of the leg where the margin is. The margin helps to give Ossobuco the fantastic taste. The dish is originally from Piedmont and Lombardy, but is served throughout Italy. The most common is to serve the dish with risotto milanese, but it works very well with potatoes or a good country bread. The advantage of dishes like this is that there is some preparation to cut up vegetables and fry the meat, but after that it cooks itself. It stays in the oven for almost 3 hours and the room spreads with good smells that guarantee that the appetite is at its peak when dinner is ready. Ossobuco is perfect as a party meal or for a delicious dinner on the weekend.
Step 1
Start by cutting all the vegetables into small cubes and place in a large saucepan along with plenty of olive oil. Cook for a few minutes until the onion begins to become shiny and soft.
Step 2
Find a frying pan and set on high heat. Take the veal shanks and rub in with salt, pepper and flour. I have used twine here to keep them in shape, but it is not necessary.
Step 3
Pour a neutral oil into the pan and fry the veal shanks on both sides until they get a brown and golden crust. Pour all the vegetables into a fireproof pan.
Step 4
When the meat is cooked on both sides, put it in the pan together with the vegetables.
Step 5
When you have finished frying the veal shank, pour the white wine into the hot frying pan. This means that you get all the good flavors that have settled in the pan. Let the wine boil for a few minutes until the amount has decreased by about 1/3. Now pour the wine into the pan together with the vegetables and the meat. Pour on the tomatoes and the veal broth into the pan.
Add 2 bay leaves and a good handful of fresh oregano. Peel a squash, grate it and squeeze the juice. Gently stir in the pan so that the ingredients mix a little. Set the oven at 150 degrees. Put a lid on the pan or use aluminum foil.
Leave in the oven for 2 1/2 hours. Take out the pan and stir a little gently. I like to bake the last 10-30 minutes without a lid / foil. The dish is ready when the meat detaches easily from the bone.
Step 6
Now just let it rest for a few minutes before you put in a good amount of vegetables, sauce and a piece of veal shank in a slightly deep plate.
You must bring Gremolata to this dish. It is easy to make and contains parsley leaves, lemon peel and garlic. Gremolata - Italian herbal mix is perfect for lamb and veal. see own recipe.
Serve with a good Italian red wine and enjoy Italian food at its best. Good luck.
