Ossobuco with red wine
6 servings
180 minutes
Osso buco with red wine is a traditional European dish originating from Italy. Its base is tender veal shank, which is marinated and slowly braised with aromatic vegetables, red wine, and broths. The result is incredibly soft meat that literally falls off the fork, infused with the flavors of herbs and spices. The sauce, soaked with sweet notes of carrots and tomatoes, acquires a velvety texture. Osso buco pairs perfectly with horseradish, lemon zest, and parsley, adding zest and freshness. The dish is traditionally served with risotto or mashed potatoes, making it warming and exquisite. This recipe embodies the slow enjoyment of food where each ingredient plays its role in creating a rich flavor bouquet.
1
Place meat pieces in a shallow bowl and generously sprinkle with salt. Refrigerate for 2 hours, covered with plastic wrap. Remove the meat, pat off the salt, tie with string around to prevent it from falling off the bone during cooking. Pepper it.
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the oven to 180 degrees. Heat oil in a large, deep skillet.
- Olive oil: 200 ml
3
Pour flour into a bowl and lightly coat the meat in it. Fry the meat until golden brown for 5 minutes on each side. Remove the meat and set it aside. If the oil darkens during frying, pour it out and add fresh oil.
- Wheat flour: 200 g
- Beef shoulder: 1 kg
4
Finely chop the carrot, onion, garlic, and celery. Reduce the heat to medium and sauté the vegetables in the same pan as the meat for 2-3 minutes, stirring constantly. Pour in the wine, bring to a boil and cook for about 2 minutes until the wine reduces by half. Add the broths to the vegetables along with tomatoes, thyme, rosemary, and bay leaf. Return the meat to the pan and bring to a boil over high heat. Once the sauce boils, cover the pan with a lid and transfer it to the oven for 2-2.5 hours until the meat is tender and starts falling off a fork.
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Onion: 1 piece
- Garlic: 6 cloves
- Red wine: 200 ml
- Beef broth: 800 ml
- Chicken broth: 600 ml
- Pelati tomatoes: 700 g
- Thyme: 2 stems
- Rosemary: 1 stem
- Bay leaf: 1 piece
5
Remove herbs from the finished dish and let it cool to room temperature. Take the meat out of the pan and strain the sauce (do not discard the vegetables; they will still be useful). Pour into a saucepan, bring to a boil, reduce heat and let it evaporate by a quarter.
6
Use a slotted spoon to remove all the fat from the surface. Return the vegetables to the sauce, season with salt and pepper to taste. Before serving, cut the cooking string from the meat, place it on a plate, and pour the sauce with vegetables over it. Add horseradish, sprinkle with finely chopped parsley, grated lemon zest, and pepper.
- Grated horseradish: 1 tablespoon
- Lemon zest: 2 tablespoons
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste