Ossobuko is an Italian dish that is not very common in our country. In the classical version, ossopuko is prepared from veal, or rather from calf shank, which is sawn along with the bone and stewed with the rest of the ingredients.
Ossobuko in Milan
Ingredients:
- veal shank - 4 pieces;
- celery - 2 stems;
- carrots - 1 piece;
- onion - 1 piece;
- tomatoes in its own juice - 300 g;
- garlic - 7 denticles;
- dry white wine - 150 ml;
- chili pepper, bay leaf, thyme, salt, black pepper;
- flour - 3 tbsp. spoons;
- broth - 300 ml;
- olive oil and butter for frying;
- parsley - a bunch;
- a peel of one lemon.
Preparation
Shampagne wash, dry, season with salt and pepper, roll in flour and fry on both sides in olive oil. Onions, carrots and celery cut into small cubes. In a deep saucepan, melt the butter and first fry the carrot, and then send to it onion and celery.
Fry all together for 5 minutes, and then add to them chopped chili, 4 cloves of garlic and other spices. Cut the tomatoes finely and put them in a saucepan, pour the wine and broth after them, and at the very end put the meat. The liquid must completely cover it.
Bring the dish to a boil over high heat, then reduce it, cover the pan with a lid and cook for at least 2 hours. At this time, chop the remains of garlic and parsley, chop the lemon zest, mix it all and spread the finished dish on the plates, sprinkle it with this mixture.
Beef Ossobuko
If you want to make this Italian dish, but you do not have veal on hand, we will tell you how to cook osobuko from beef.
Ingredients:
- beef shank with bone;
- carrots - 3 pieces;
- onion - 2 pcs .;
- broth beef - 300 ml;
- white dry wine - 300 ml;
- tomatoes - 450 g;
- tomato paste - 3 tbsp. spoons;
- butter - 50 g;
- garlic - 3-4 cloves;
- olive oil - 5 tbsp. spoons;
- chili pepper, salt to taste;
- parsley - a bunch.
Preparation
Wash and shred the shank into pieces, 5-6 cm thick. In the frying pan, melt the olive oil and butter, fry the meat on both sides on high heat until a crust of golden color appears.
At this time, peel onions and carrots, chop finely and fry in olive oil for a few minutes, and then add the tomato paste and cook for another 3-4 minutes. Transfer vegetables with pasta to meat, there also send chopped tomatoes, salt and broth. Simmer all together on a small fire for 1.5-2 hours. If necessary, top up some water.
When the meat is ready, add to it grated garlic and chopped chili. Place the dish on plates and sprinkle with finely chopped greens.