Recipe Ossobuco – an Italian Classic in my Way

Ossobuco
Osso Buco are braised veal leg slices, a typical dish of Italian cuisine.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I present you my recipe Ossobuco. 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 spread the word and share on the usual social media channels.

1. What does a successful Ossobuco need? – Shopping List Ossobuco

A tender and original Ossubuco with Gremolata needs these ingredients from the butcher (preferably organic) and the supermarket:

2. Stew Ossobuco properly

The meat: Wash and dry the calf leg slices, season with salt and pepper and dust with flour.

Tender veal slices for the Ossobuco, ready for preparation

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.

A hint of brown sugar caramelises the onion and is a great antagonist of the acidity of wine and tomato paste.

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 😉

3. Preparation of the Gremolata

Towards the end of the stewing time you can take care of the Gremolata.

That’s fast:

  1. Grate half a lemon.
  2. Finely chop 1-2 stems of smooth parsley.
  3. Mix both in a bowl.
Finely grate the lemon peel
Lemon abrasion for the Gremolata

4. Finalmente – the Happy End

Put the Gremolata in the oven for the last 5 minutes of the cooking time to the Ossobuco. Right, close the roaster again.

5. Recipe Ossobuco

Ossobuco

Prepare braised veal leg slices the Italian way. Step by step original recipe from Milan. Professional cooking tips from the award-winning cuisine.

Servings 4
Calories 403
Total Time 140 Min.
Recipe for Ossobuco by Thomas Sixt. Learn the tips and tricks of the star chefs for the preparation of this wonderful Italian dish.

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Ossobuco
Osso Buco are braised veal leg slices, a typical dish of Italian cuisine.

Cousine

Preparation Time

20 Min.

Cook Time

120 Min.

Ingredients

Ossobuco Ingredients

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

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.

Season the veal knuckle slices with salt and pepper and fry them directly in the roaster with the clarified butter and let them take on colour. Remove the meat slices from the roaster and put them on a plate.

Sweat the onion cubes in the pan with a little butter and a little sugar. At the same time mix the tomato paste with a tablespoon of hot water and add to the mixture. Add the prepared, diced vegetables, fry lightly and extinguish with the white wine and reduce. Then add the veal stock or meat stock.

Bring the sauce to the boil and season to taste with salt and pepper. Marry the veal knuckle slices with the vegetable ragout and cook in the roaster with lid over medium heat for 100-120 minutes in the oven.

Check the cooking degree of the veal knuckle slices, if necessary continue stewing until tender and soft.

Prepare the Gremolata: Mix the lemon zest and the chopped parsley. Add the Gremolata to the Ossobuco in the oven for the last 5 minutes of cooking.

Arrange the veal knuckles on preheated plates, season the sauce again with salt, pepper and butter and add to the veal knuckle slices. As a side dish you can use different vegetables like zucchini and pasta.

6. Calories and nutritional values

7. More Ideas

Veal recipes can be found in a separate category.

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