Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, osso buco. It is 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 favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Osso Buco is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook osso buco using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Osso Buco:
- Prepare 900 g-1kg osso buco
- Make ready 2-3 tbs dijon mustard
- Take Pinch salt & pepper
- Prepare 1-2 tbs Butter
- Make ready 1 cup plain flour
- Get 2 sticks celery (diced)
- Get 1 carrot (diced)
- Take 1-2 shallots (diced)
- Make ready 1-2 bulb garlic (minced)
- Take 1-1.5 cup red wine
- Take 4-5 beef stock cubes (disolved in 2 cups water)
- Take 2 bay leaves
- Make ready 1 tsp dried rosemary
- Take 1 tsp dried thyme
- Get 1 tsp dried oregano
- Prepare 1 tbs tomato paste
- Take 1/2 tsp cumin powder
- Make ready 1/2 tsp fennel seeds
- Get 1/2 can diced or peeled tomatoes
- Make ready 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.
Steps 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 is going to wrap this up for this exceptional food osso buco recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
