Ossobuco (veal knuckle stewed with vegetables)
4 servings
110 minutes
Osso buco is a classic dish of Italian cuisine that originated in Lombardy. Its name translates to 'bone with a hole,' indicating the unique preparation method of slow-braising veal shank with marrow. Wine and tomatoes give the sauce a rich flavor, while fresh parsley and lemon zest add brightness. Osso buco delights with its tenderness: the meat literally melts in your mouth, infused with the aromas of white wine and garlic. The dish pairs perfectly with Milanese risotto or polenta, creating a rich and cozy dinner. Osso buco is not just food; it is a tradition filled with warmth and the history of Italian cuisine.
1
In a wide and flat pan, melt 25 grams of butter and sauté the onion and garlic until golden.
- Butter: 50 g
- Onion: 1 piece
- Garlic: 2 cloves
2
Add the remaining oil and fry the veal on both sides until brown.
- Butter: 50 g
- Veal: 600 g
3
Pour in the wine, bring to a boil. Let it simmer for a while, then reduce the heat and add the tomatoes. Season with salt and freshly ground black pepper.
- Dry white wine: 2 glasss
- Canned tomatoes: 1 jar
- Salt: to taste
- Ground black pepper: to taste
4
Pour in the meat broth.
- Meat broth: 500 ml
5
Cover with a lid and leave on low heat for 1 hour.
6
Remove the lid and keep on the fire for another 30 minutes until the meat is tender and the sauce thickens.
7
Before serving, mix chopped parsley, garlic, and grated lemon zest and sprinkle over the meat.
- Parsley: 40 g
- Garlic: 2 cloves
- Lemon zest: 1 piece
