Osso buco
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ingredients
2 pcs osso buco 3 pcs carrots 2 pcs onions 3 stalks stalked celery 3 cloves garlic 1 sprig fresh thyme 1 can peeled tomatoes 2 cups beef broth 1 cup white wine pcs salt pcs ground black pepper
Gremulata:
pk parsley pk garlic pk lemon zest
step
Osso buco is beef or veal cut crosswise across the bone, and it’s that spikey bone that gives the dish its distinctive flavor.
1.
Cut the edges of the meat to keep the meat from curling, if you want you can tie it with twine to keep the meat from separating from the bone during braising.
2.
Salt and pepper the meat, roll in plain flour and fry in hot oil – set aside.
3.
Fry the garlic and onion cut into eighths in the fat, add the carrot and celery cut into larger pieces, fry the Vegetable Recipes, add the peeled tomatoes with the brine.
4.
Place the roasted meat on the vegetable base, pour the wine over it, when the wine has evaporated pour the hot broth over it, cover and put it in the oven to simmer at 180°C for about 2 hours, or even longer, it all depends on the meat, put just enough liquid to keep the meat above the surface, check during the simmering process and top up the broth as needed.
5.
When the meat is tender, uncover, squeeze out the juices if necessary to make it nice and thick and glossy.
6.
Make the gremolata with the garlic, parsley and lemon zest. Chop everything finely.
7.
Serve the osso buco with risotto, polenta or mashed potatoes and sprinkle the gremolata on the plate. I recommend not to skip the gremolata at any price, it will give it a unique taste.
