Italian roast Ossobuco
6 servings
120 minutes
Ossobuco, stewed beef shanks. One of the main Italian contributions to our "Golden Thousand.
1
Tie the pieces of meat with string around to prevent them from falling off the bone during cooking.
2
Rub them with salt and pepper, coat in flour.
- Salt: to taste
- Ground black pepper: to taste
3
In a deep skillet or pot, heat butter and olive oil.
- Butter: 140 g
- Olive oil: 50 ml
4
Fry the meat over high heat until golden brown. Transfer the meat to a plate and cover with foil.
5
In the same pan, add diced onion, carrot, and celery.
- Onion: 2 pieces
- Celery stalk: 3 pieces
- Carrot: 1 piece
6
Add finely chopped garlic and sauté over medium heat until the vegetables turn golden. Then pour in the wine, add tomatoes, and return the meat, allowing the wine to reduce by half.
- Garlic: 2 cloves
- Dry white wine: 200 ml
- Canned tomatoes in pieces: 400 g
7
Pour the broth over the meat and vegetables, cover with a lid, and simmer for 1.5-2 hours, stirring gently occasionally.
- Chicken broth: 600 ml
8
Remove the cooked meat from the pot and place it in a warm spot while the sauce is being prepared.
9
Increase the heat under the pot to maximum, simmer until the liquid thickens. Stir in the remaining cold butter, reducing the heat. Taste and season with salt, sugar, and pepper.
- Butter: 140 g
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
10
Serve the meat generously drizzled with sauce and sprinkled with gremolata. To make gremolata, mix lemon zest, finely chopped parsley, and garlic.
- Lemon zest: 2 tablespoons
- Parsley: 50 g
- Garlic: 2 cloves