Ossobuco

Ossobuco or osso buco is an Italian dish whose name can be translated as “hollow bone”. Such a bone will be a calf shank (shank). Veal stew will be served with a delicious sauce and unusual Italian seasoning.

Ingredients

• Veal shank (shank), chopped into pieces – 4 pcs.
• Carrots – 2 pcs.
• Bulb onions – 1 pc.
• Tomatoes – 2-2.5 pcs.
• Fresh parsley – 1 sprig
• Fresh thyme – 1 sprig
• Bay leaf – 1 pc.
• Allspice peas – 6 pcs.
• Dry white wine – 150 ml
• Chicken or vegetable broth, or water – 400-450 g
• Garlic – 1 clove
• Flour – 2-3 tbsp
• Olive or other vegetable oil – 3 tbsp 

For the Gremolata seasoning:

• Zest of 1
• lemon – 2 tbsp
• Garlic – 2 cloves
• Fresh parsley – 2 sprigs

Directions

1. To serve ossobuco, let’s make a Gremolata seasoning with lemon zest, herbs and garlic.
2. Cut the peeled onions and carrots into cubes. Finely chop one garlic clove.

   

3. For a garni bouquet, take a sprig of parsley, a sprig of thyme and a bay leaf and tie everything with a thread into a small “bouquet”.
4. Dip the pieces of meat in flour.
5. In a frying pan with the addition of vegetable oil, fry the pieces of meat, boned in flour, on both sides until golden brown.

   

6. We transfer the fried meat to the pan.
7. Add vegetable oil to the pan where the meat was fried and heat well.

   

8. Put carrots, onions and garlic in a heated frying pan, salt. Cook vegetables for 5 minutes, stirring constantly. Pour white wine into the pan with vegetables. Cooking vegetables with wine over high heat for 5 minutes. After 5 minutes, pour the broth into the pan and cook for another 2 minutes.

   

9. We spread the cooked sauce on the meat. Salt and pepper everything. Put a bouquet of garni and allspice peas in a saucepan.
10. Chop the tomatoes finely.
11. Put the tomatoes in a saucepan on top of all the products. We close the pan with a lid and simmer the veal shank on the stove for 2 hours over moderate heat.

    

12. Cooking the Italian Gremolata seasoning. Remove the zest from the lemon with a fine grater. Finely chop the parsley and peeled garlic. Stir in lemon zest, chopped parsley and garlic.
13. Remove the cooked veal stew from the heat, take out the garni bouquet from the pan. Add some of the gremolata to the meat. We leave part of the seasoning for serving.

    

14. Cover the ossobuco with a lid and let it brew for 10 minutes. We spread the ossobuco on portioned plates – on each plate a piece of meat with vegetables. Sprinkle a small amount of gremolata on each serving.

Enjoy your meal!

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