Beef ossobuco simmered in tomato and red wine sauce
2 servings
210 minutes
Beef osso buco braised in a sauce of tomatoes and red wine is a classic dish of Italian cuisine, symbolizing the richness of flavors and traditions of the northern regions of the country. Osso buco, which translates from Italian as 'bone with a hole', consists of braised beef shanks that become incredibly tender and juicy after long cooking. The sauce infused with the aroma of wine, tomatoes, and aromatic herbs gives the dish a rich, slightly sweet-and-sour flavor with deep meaty notes. In Italy, osso buco is traditionally served with risotto or polenta to highlight its rich sauce. This dish is perfect for cozy home dinners where enjoying every moment of the meal is as important as satisfaction.
1
Season the osso buco with salt and pepper, fry on both sides, and place on a tray.
- Beef shank: 550 g
- Salt: 3 g
- Ground black pepper: 1 g
2
Add thyme, garlic, kvass, tomato paste (or canned tomatoes), red wine, salt, and pepper. Cover with foil and bake at 180°C for 3 hours until tender. Check every hour.
- Herbes de Provence: 1 g
- Tomato paste: 70 g
- Bread kvass: 200 ml
- Dry red wine: 750 g
- Salt: 3 g
- Ground black pepper: 1 g
3
Remove from the oven. Strain the meat sauce through a fine sieve, reduce slightly, and pour it over the ossobuco when serving.
- Dry red wine: 750 g
