Braised dish ossobuco slices of beef shank
Ossobuco is a traditional stew of Italian cuisine. The term osso buco literally means "bone with a hole". The veal shanks used in the dish are cut across the bone into leg slices. Before serving, the meat is sprinkled with gremolata, a mixture of finely chopped parsley and garlic, and lemon zest.
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- 1 onion
- 1 carrot
- 1 stick celery
- 3 cloves garlic
- 2-3 tablespoons olive oil
- 3 slices beef shank each about 300 g about 3 cm thick
- salt to taste
- black pepper to taste
- 800 g tomatoes chopped canned
- 2 tablespoons tomato paste
- 250 ml chicken broth
- 250 ml white wine
- 1½ tsp thyme
- 2 bay leaves
Gremolata - herb seasoning
- 1 bunch parsley
- 1 lemon
- 1 clove garlic
- salt to taste
- Peel onions and garlic.
- Cut onions into half rings, garlic into thin slices.
- Clean carrots, peel, cut lengthwise and cut into pieces about 2 cm.
- Clean celery and cut diagonally into pieces about 1 cm thick.
- Wash the beef shank slices thoroughly and pat dry.
- Season with salt and pepper.
- Heat the oil in a roasting pan.
- Fry the slices of beef shank in it until golden brown on each side and remove.
- Put the meat aside.
- Add the onions and garlic to the roasting pan.
- Sauté over medium heat for about 1 minute.
- Add carrots and celery and sauté until tender, about 5-8 minutes.
- Add tomato paste, strained tomatoes, thyme and bay leaves.
- Deglaze with wine.
- Pour in chicken broth, stir well and continue to simmer covered for about 3-5 minutes.
- Finally, place the shank slices on top of the vegetables in the roasting pan.
- Bring to a boil, reduce heat to minimum and simmer covered for 1.5-2 hours.
Prepare the gremolata
- Finely chop garlic and parsley.
- Thoroughly brush lemon under hot water and dry.
- Using a fine grater, grate the zest.
- In a small container, mix chopped parsley and garlic with lemon zest. Cover with plastic wrap and let steep for 20 minutes.
- At the end of the braising time, season the beef with salt and pepper and remove the meat from the roaster.
- Ossobuco can be served with potatoes, rice or spaghetti.
- The meat is sprinkled with gremolata before serving.
- cutting board
- Citrus grater
- stirring spatula
Calories: 719kcalCarbohydrates: 26gProtein: 69gFat: 31gSaturated Fat: 9gTrans Fat: 1gCholesterol: 201mgSodium: 579mgPotassium: 2210mgFiber: 6gSugar: 13gVitamin A: 5920IUVitamin C: 71mgCalcium: 105mgIron: 4mg
* The nutritional values in this recipe are approximate and may differ slightly from the actual value.
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