Osso Buco

EfrosiaEfrosia
Novice
2k611113
Maria Kostoff
Translated by
Maria Kostoff
Osso Buco1 / 2
30/04/2013
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Preparation
25 min.
Cooking
140 min.
Тotal
165 min.
Servings
4
"An extraordinarily delicious dish with beef that deserves an extraordinary and memorable name!"

Ingredients

  • veal shanks - about 2 lb (1 kg) with the bone
  • carrots - 1 large
  • onions - 1 head
  • celery - 1 stalk
  • tomato paste - 1 tsp
  • white wine - 1 cup dry
  • chicken broth - 3 cups
  • rosemary - eyeball it
  • thyme - to taste
  • garlic - cloves to taste
  • parsley - 1/3 bunch, chopped
  • lemons - 1 tsp, grated lemon rind
  • salt
  • black pepper
  • flour
  • olive oil - sunflower oil is fine too
measures

How to cook

Wash and dry the meat well. Tie it with thread, in order not to fall apart during cooking. Season the beef to taste with salt, black pepper and roll it in flour. Braise it evenly in heated olive oil and put it aside in a plate.

In the same pan, saute the chopped onion, carrot and celery. Once softened, add the tomato puree, pour in the white wine and put the meat in it. Pour in the borth (hot) and flavor with crushed bay leaf, rosemary and thyme. Leave to simmer on low heat on the stove for 2 hours.

You can move it to the oven to bake. Combine the parsley, lemon zest and crushed garlic. 5 minutes before the Osso Bucco is ready, add the mix of these aromatic ingredients to the dish.

Rating

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