Ossobuco is a delicious dish from Italy

Italians are known not only for their stormy temperament, but also for their love for delicious and satisfying food. Proof of this are pasta, pizza and ossobuco. The last dish, despite its exotic name, is a veal shank baked with wine and spices. Want to try? Then write down the recipe.

Hearty lunch

The main feature of this meat dish is a special way of cutting. In literal translation, "ossobuko" means "hollow bone", and all because before the preparation the shank is cut across to the steaks. On each piece remains a part of the bone with the spinal cord.

A special taste is given to this dish by the traditional Italian gremolata - a sauce that adds a pleasant spiciness.

How to cook this goodies? From the products you will need:

  • knuckle - 1.5 kg;
  • carrots - 2 pcs .;
  • onion - 2 pieces;
  • celery - 100 g;
  • tomatoes - 2 pcs .;
  • broth - 1.5 tbsp .;
  • dry white wine - 1.5 st;
  • butter - 100 g

For gremolata:

  • lemon peel;
  • parsley;
  • garlic.

Often it is very problematic to cut veal into steaks alone, so it's easiest to buy ready-made (cut) semi-finished products.

First of all, it is necessary to fry each piece in butter, after making small cuts on the sides, so that the meat retains its shape. In the process of roasting, wine is poured in, and cooked on a small fire until half the liquid has evaporated.

In the meantime, onion, celery, carrots need to be pierced in another skillet and put to the meat. There add the finely chopped, peeled tomatoes, pour broth.

Leave to simmer on low heat for about 1.5-2 hours.

At this time, cook the gremolata. The traditional recipe consists of three ingredients: finely grated lemon zest mixed with chopped parsley and chopped garlic.

To check the readiness of the main dish, you must try to separate the pulp from the bone. If it comes off quickly and easily, it can be served at the table, seasoned with sauce. But it is important not to overdo it, steaks should not fall apart.

The original Italian dish of beef will be the "highlight" of any table. This is not just tasty, but very nourishing, because each piece weighs about 300-400 g. It is customary to serve ossobuco with risotto or stewed vegetables. Bon Appetit!

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