Ossobuco

Ossobuco is such a well-known dish ,very much appreciated for the meat ,for the marrow  and also for the sauce that is produced during the cooking .

It’s a dish that takes time in cooking, not so much in the preparation, but it’s worth all of the effort .

Preparation 30 minutes

Cooking 45minutes/1 hour

Serving 2/3 persons

Ingredient List

2 beef ossibuchi /slice veal shanks

4 spoonfuls EVOO

1 onion

1 clove of garlic

1 medium carrot

1 celery stalk

Parsley ,Rosemary

1 Lemon zest

Fine Salt

1 cup tomato purée

1 cup of stock

½ cup of  white wine

Directions

Make three cuts on the edge of the ossibuchi

Pour 4 tabs EVOO in a frying pan

Lightly flour the ossibuchi

Place the ossibuchi in  the frying-pan , lightly brown them on both sides.

Chop onion, garlic celery, carrot and the herbs.

Add them to the EVOO in a pan and lightly cook them for 2 minutes

Move the ossibuchi to this pan.

Add the wine and let it evaporate.

Dissolve the purèe in a cup of water.

Then pour the dissolved tomato purée, onto the ossibuchi

Adjust with salt and pepper

 After 20 minutes flip the ossibuchi and add the lemon zest on them, especially on the inside of the holes

Cook on a low flame /low temperature for approx. 45 mins.

Traditionally served with either saffron risotto, polenta or potato purée

When you choose the veal shanks, try to have a small bone ,not too high and more meat all around. Notice how they look in the presented photos. We underline this as we know in some countries they tend to give you a higher bone and not very much meat.

Make three cuts on the edge of the ossobuco to prevent them from curling up during cooking.

The marrow from the hole in the bone (the buco in the osso) is a prized delicacy and the defining feature of the dish