Osso Bucco
In 2007, it was approved as the official food of the Lombardy region, and Milan officially claims to be the city where this food was probably firstly prepared in the 18th or 19th century. It is an extremely tasty food that is definitely worth making. It is prepared from the slice about 3 cm thick of the veal shank. The bone is also cut, therefore the name of the food is a hole in the bone or a bone hole. The marrow in the bone is a very important part of this food. When stewed for a long time, the marrow becomes pleasantly light even caramelizes and it is good to eat with meat. In Italy, Osso Bucco is rarely available without gremolata sauce, which essentially consists of lemon juice, oil, parsley, and garlic.
The classic way to offer Osso Bucco is with risotto Milanese, but it is often served also with fresh polenta, fresh salad, or mashed potato.
Initially, the so-called White Osso Bucco was made and served with gremolata sauce, nowadays it is a classic dish with tomato, carrot, and celery.
This dish is easy to prepare, it can also be prepared on the oven pan in larger quantities, which means that it is also suitable for surprising guests.
Preparation time: 15 – 20 minutes preparation, 1.5-2 hours baking
Level: average
Serves: two
Ingredients:
2 pieces of Osso Bucco beef
2-3 tablespoons olive oil
25 g butter
2 tablespoons flour for breading
1 medium onion finely chopped
1 celery stalk cut into 0.5 cm pieces
4-5 small carrots, cut into wheels
Canned 400 ml canned tomatoes
0.25 teaspoon grated lemon peel
3-4 cloves of garlic finely chopped
200 ml of white wine
200 ml of broth or in its absence just water
For Gremolata sauce
Finely grated peel of one lemon
1 larger clove of garlic very finely chopped
2 tablespoons of olive oil
A handful of smooth-leafed parsley leaves, finely chopped
Salt and black pepper for seasoning
Preparation:
1. Dust the pieces of meat with flour, Melt the butter in a large skillet over medium-high heat, brown the meat, and set aside.
2. Chop onion and garlic, grate the lemon zest. Pour a little olive oil into the pot and fry the onion, garlic, and lemon zest lightly for a few minutes.
3. Add the meat, cut carrots into wheels and celery stalk into pieces, add to food. Pour in wine. Simmer for about 10 minutes.
4. Add crushed tomatoes, season the food with salt and pepper. Place the food in the oven and simmer for about 1-1.5 hours until the meat is nicely tender
5. Until the meat is simmering, prepare the Gremolata sauce by chopping the parsley, grate the lemon zest, add a small amount of oil mix the ingredients together, season with salt and pepper, and serve with Osso Bucco
6. You can serve either mashed potatoes, risotto or polenta or just a salad.
Ready !!!
