Recipe Ossobuco – an Italian Classic in my Way
Author:
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I present you my Ossobuco Recipe.
The braised veal slices with vegetables are a classic Italian dish of the Milanese region, Lombardy.
Gremolata, a mixture of lemon peel and parsley, is an important component of the finely braised Ossobuco dish.
Well, let yourself be seduced in Italian and this time NOT with pizza and amore.
Have fun braising and good luck! If you like, you can write me a comment at end of this page.
Table of Contents
1. Recipe Ossobuco
Ossobuco
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare slices of veal leg Italian style.
Preparation Time
20 Min.
Cook Time
120 Min.
Ingredients
|
Braise meat |
||
| 4 | slices | calf leg slices |
| 1/2 | pc | onion |
| 1 | pc | carrot |
| 1 | pc | cellery (celery sticks or celeriac tubers) |
| 2 | tbs | clarified butter or butter |
| 200 | ml | dry white wine |
| 500 | ml | veal stock (optional beef broth) |
| some | Salt | |
| some | Pepper | |
| 2 | tbs | tomato puree |
| 2 | tbs | butter |
|
Gremolata |
||
| 1 | pc | Lemon |
| 4 | stems | smooth parsley |
Instruction
Prepare meat
Have the veal shank slices prepared by the butcher.
Wash and dry the meat slices and dust with flour. Cut the peeled onions into fine cubes.
Wash the vegetables, peel the celery and root and chop into small pieces. Preheat the oven to 200° C.
Roasting batch
Season the veal shank slices with salt and pepper and sear them directly in the roaster with the clarified butter and let them take on color.
Remove the slices of meat briefly from the roaster and place on a plate.
Sauté the onion cubes in the roaster with a little butter and lightly sugared.
At the same time, mix the tomato paste with a tablespoon of hot water, add it.
Add the prepared diced vegetables, sauté lightly and deglaze with the white wine and reduce.
Then fill up with the veal stock or the meat stock.
Braise osso buco
Bring the sauce to a boil, season with salt and pepper.
Mix the slices of veal shank with the vegetable ragout and braise in a roasting pan with a lid in the oven at medium heat for 100-120 minutes.
Check the degree of cooking of the veal shank slices, if necessary continue to braise until tender-soft.
Prepare gremolata
Prepare gremolata: Mix lemon zest grated and finely chopped parsley.
Add gremolata to the ossobuco in the oven for the last 5 minutes of cooking.
Serve
Arrange the veal shanks on preheated plates, season the sauce again with salt, pepper and butter and add to the veal shank slices.
Various vegetables such as zucchini and pasta are suitable as a side dish.
Cousine
Keyword
2. Nutritional Values
3. Shopping List Ossobuco
A tender and original Ossubuco with Gremolata needs these ingredients from the butcher (preferably organic) and the supermarket:
- 4 thick slices of veal leg
- 1 stick of celery perennials
- 1 medium carrot
- 1 onion (you only need half an onion in the dish)
- tomato puree
- butter
- dry white wine
- flour (you may have flour in your house anyway)
- sugar, pepper and salt (that too, right?)
- 1 organic lemon
- smooth fresh parsley
- veal stock – my great recipe for you to make your own with veal bones, onions, red wine and spices
Well, let yourself be Italian seduced and for once NOT with pizza and amore.
Tipp from Chef Thomas Sixt
4. Stew Ossobuco Properly
The meat: Wash and dry the calf leg slices, season with salt and pepper and dust with flour.
You can now fry the flour-stained leg slices vigorously on both sides in a roaster for a short time. Remove the leg slices from the roaster and sauté the onion in melted butter until translucent.
Now cut the celery and carrot into small cubes. Add these to the onion cubes.
Thin the tomato puree with a tablespoon of hot water. Add the dry white wine to the vegetables. When the wine is almost overcooked, you can add the broth or veal stock and the diluted tomato paste.
For braising, marry the meat with the vegetables in the roaster.
Use a closed roaster that immediately goes into the oven. There our Ossobuco stews nearly 2 hours with closed cover with middle heat around 200° C.
Now you’ve got a little time for a good book or a phone call to your mama 😉
Take time Tip for braising from Chef Thomas Sixt
5. Preparation of the Gremolata
Towards the end of the stewing time you can take care of the Gremolata.
That’s fast:
- Grate half a lemon.
- Finely chop 1-2 stems of smooth parsley.
- Mix both in a bowl.
Put the Gremolata in the oven for the last 5 minutes of the cooking time to the Ossobuco. Right, close the roaster again.
6. More Ideas for Veal
Veal recipes can be found in a separate category.
Comments, Cooking Questions and Answers
Below you can write to me directly.
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