Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, osso buco. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot.
Osso Buco is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Osso Buco is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook osso buco using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Osso Buco:
- Get 900 g-1kg osso buco
- Take 2-3 tbs dijon mustard
- Prepare Pinch salt & pepper
- Take 1-2 tbs Butter
- Take 1 cup plain flour
- Take 2 sticks celery (diced)
- Get 1 carrot (diced)
- Get 1-2 shallots (diced)
- Take 1-2 bulb garlic (minced)
- Prepare 1-1.5 cup red wine
- Get 4-5 beef stock cubes (disolved in 2 cups water)
- Prepare 2 bay leaves
- Take 1 tsp dried rosemary
- Prepare 1 tsp dried thyme
- Prepare 1 tsp dried oregano
- Take 1 tbs tomato paste
- Make ready 1/2 tsp cumin powder
- Make ready 1/2 tsp fennel seeds
- Prepare 1/2 can diced or peeled tomatoes
- Take 3 potatoes (quartered)
Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich. Osso Buco is one of the Italian greats - slow cooked veal in a white wine tomato sauce. Meltingly tender, this is both hearty and luxurious.
Instructions to make Osso Buco:
- Dry the meat with paper towel then rub in salt & pepper. Coat the pieces in dijon mustard (not too thick) and then cover in flour.
- Heat butter in a pot (make sure its soup pot size) on medium to high heat - make sure it doesn't burn. Add in the pieces of osso buco and cook until all sides are browned. Don't over crowd the pot, do this in batches. Remove these pieces and place on plate.
- In the same pot, add a little bit more butter and then add the diced carrots, shallots and celery. Cook these until soft and then add the garlic.
- Add the dried herbs (or fresh) and spices, tomato paste, canned tomatoes, stock and red wine (be sure to taste the wine first).
- Once thats all mixed in you can add your osso buco back into the pot and bring to a simmer - simmer for 5-10mins. If theres not enough liquid add more water. You need to make sure your liquid covers all the meat. Whilst thats simmering get a large tray out and pre-heat the oven to 180 degrees.
- Pour everything into a oven safe tray (make sure its deep enough to fit everything). Add in the potatoes and cover it with foil and put in the oven for 2 1/2 - 3 hours until meat is soft and tender. Serve with mash taters
Osso buco is a great example of a long braising process that showcases three great flavors and While the osso buco is braising, prepare the gremolata.
So that’s going to wrap it up for this special food osso buco recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
