Osso Bucco is one of the
most popular dishes of Italian cuisine.
It’s also a dish men
love. At least, according to my personal
opinion poll among friends and family. Just ask my husband!
Every Italian family
has its own “secret “ ingredients to give this recipe a personal twist.
I like to add several
kitchen herbs like thyme, rosemary, a bay leave and - my secret ingredient - a bit of aceite balsamico.
You need:
- 4-5 veal shanks
,about 1.3kg (2.8 pounds)
- 3/4 cup of chopped celery
- 3/4 cup of chopped
carrot
- 1/2 cup of chopped
onions
- 1 clove of garlic (just
to rub the veal shanks with it, then dispose)
- 1 bay leave
- 3 sprigs of fresh
thyme
- 2 sprigs of fresh
rosemary
- 1 cup dry white wine
- 1/2 cup of plain
flower
- 3 cups meat stock
- 3 tablespoons oil
- 1/4 cup tomato paste
- 1 tin can of tomatoes, chopped
- 1 dash of aceite
balsamico
-salt and pepper
For the Cremolata :
- 1/2 cup finely chopped
,flat parsley
- 1/2 spoonful of grated lemon zest
- 1 medium garlic
clove, very finely chopped
Mix everything and top
the Osso Buco with the mixture just before serving.
Preparation:
Slightly rub the meat
with the garlic glove, then dispose the garlic.
Season the meat with salt
and pepper, slightly dust it with flower and shake off all excess.
Brown the veal shanks
until golden (choose a large enough pan to fit them all at once).
Remove them and set aside.
In the same pan (add a
bit more oil if necessary) add onions, celery and carrots and cook them until tender.
Return the meat to the
pan, add tomato paste and chopped
tomatoes and cook for a further minute.
Add wine, meat stock
and the aceite balsamico.
Cover and cook gently
for about ¾ hours or until meat is tender, but does not fall off the bone.
Blend the vegetables with the liquid in the blender to get a creamy
and delicious sauce.
Sprinkle before
serving with the Cremolata.
Serve with Polenta or Fettucini.
Serves 3-4.
Enjoy!
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