Published: 06-Feb-2013 (20:32); Viewed: 3800; Difficulty: 3 out of 10
Osso Buco is a cross-cut shin beef with bone, slowly cooked, or braised with vegetables. This is modern Italian dish, firstly cooked about 150 years ago in Milan. There are two main recipes how to make osso buco, and in this article, I will describe more modern way. The beauty of this dish is in combination of very tender meat with lovely vegetable aroma and large chunk of bone marrow.
Ingredients for five portions:
Cross-cut shin beef with bone. 1.5 kg, 5 slices. Most optimal to cook one steak for each portion.
Tomatoes, 1kg. It is possible to use canned chopped tomatoes, about 800 gm.
2 average carrots.
2 average onions.
½ pint of white wine.
1 pint of chicken or beef stock.
Garlic, one bulb.
Medium-hot chilli, 1 fruit.
Oregano, one small bunch.
Rosemary, one small bunch.
Flour, 2 tbsp.
1-2 tbsp of butter or vegetable oil.
Dust meat slices with mixture of flour with salt and black pepper. The easiest way to do it, shake meat with salt, pepper and flour in the plastic bag.
Brown each side of meat slices on hot pan. Use butter or oil as little as possible, but change it if loosen flour burns.
Chop carrot and onion into small cubes or stripes. Press garlic. Fry the mixture of carrot, onion and garlic until onion starts to be transparent.
Add wine, stock, skinned and chopped tomatoes, chilli, herbs and salt with pepper. Bring to boil.
Place shin slices into a baking trays and cover with boiling vegetable sauce. Cover trays with foil.
Roast at least 2 hours in the oven at 160-180 ° C. Check the meat tenderness and check that some liquid still there, not evaporated completely.
Serve with gremolata and risotto.
tips and tricks
The optimal thickness of beef steaks should be between 3 and 6 cm.
It is possible to add 2-3 sticks of celery.
Osso Buco usually served with gremolata and risotto.