Classic Ossobuco with Red Wine
6 servings
120 minutes
Osso buco is a true gem of Italian cuisine, originating from Lombardy. This dish embodies a wealth of flavors: tender veal shank infused with the aromas of thyme, rosemary, and dry red wine achieves delightful juiciness. Vegetables—carrots, onions, celery, and cherry—add depth to the flavor, creating a perfect balance of sweetness and spiciness. It is usually served with risotto or mashed potatoes to fully enjoy the rich sauce. Osso buco is more than just food; it tells a story that reveals Italy's culinary heritage: cozy family dinners, fragrant kitchens of Milan, and the unmatched passion Italians have for exquisite gastronomy. The dish is perfect for leisurely enjoyment and will adorn any table.
1
Meat is a beef shank cut into 'discs': around it is the flesh, and in the middle is the marrow bone. Season the meat with salt and pepper. Sear the meat in a pan on both sides in a mixture of butter and olive oil.
- Beef shank: 4 pieces
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
- Butter: to taste
2
In another pan, we fry grated carrots, an onion, and 4-5 stalks of celery. We wait for the vegetables to release their juice and then add about 10-12 halved cherry tomatoes.
- Carrot: 2 pieces
- Onion: 1 head
- Celery stalk: 4 stems
- Cherry tomatoes: 10 pieces
3
Then we place the meat in this large skillet. According to the classic recipe, it should be put in the oven and kept at a temperature of 180 degrees.
4
But you can leave it on the stove and simmer on low heat. Occasionally add some red dry wine. At the end, add a little thyme and rosemary, just a bit. Two hours — and it's ready.
- Dry red wine: 200 g
- Thyme: to taste
- Rosemary: to taste