Osso buco
Italian classic… slow roast veal shank in the perfect root vegetable sauce. The translation of the dish is "bone with a hole" and in that hole lies all the sweetness and splendor of this dish. It is very easy to prepare and the result is top notch. The perfect dish for festive occasions when you want to impress guests.
Short photo recipe
Sastojci
- 1.5 kg veal shanks (cut into 3-4 cm thick slices)
- 1/3 tsp pepper
- 1/3 tsp cayenne peppe
- 2 tsp salt
- 3 tbsp flour
- 2 tbsp butter
- 4 tbsp olive oil
- 3 onions
- 2 carrots
- 1 parsley root
- 3 sticks of celery
- 2 cloves garlic
- 1/2 root of smaller celery
- 3 bay leaves
- 1/3 tsp oregano
- 300 ml red wine
- 2 tbsp tomato paste
- 750 ml beef stock
- Chopped parsley for sprinkling
Instructions
- Dry the sliced veal shank with a kitchen towel.
- Mix the spices; salt, pepper, cayenne pepper and season the meat with the mixture.
- Sprinkle the meat in flour.
- In a deep frying pan, heat the butter and olive oil.
- Fry the meat on all sides to sear.
- Place the meat in a warm place.
- In the same bowl, sauté diced onions, carrots, parsley and celery.
- When the vegetables are soft, add the garlic and fry briefly.
- Add bay leaf and oregano to the stewed vegetables.
- Drizzle with wine and cook until the alcohol evaporates for 2-3 minutes.
- When the alcohol evaporates, add the tomato paste.
- Return the meat to the pan, cover with the stock so that most of the meat is covered with liquid.
- Cover and bake in the oven for about 2.5 to 3 hours at 170°C.
- The dish is done while the meat is soft and tender and the sauce has been reduced and thickened.
TIPS AND TRICK: If there is plenty of liquid left and the meat is done, you can cook uncovered on the stove. You can strain the vegetables and blend it. This will thicken the sauce.
- Serve with polenta, rice, mashed potatoes… sprinkle with chopped parsley.
osso buco, veal shanks, vegetable sauce
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