Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, osso buco. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Osso Buco is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Osso Buco is something which I’ve loved my entire life. They are nice and they look fantastic.
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot.
To get started with this recipe, we must first prepare a few ingredients. You can cook osso buco using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Osso Buco:
- Make ready 900 g-1kg osso buco
- Prepare 2-3 tbs dijon mustard
- Get Pinch salt & pepper
- Make ready 1-2 tbs Butter
- Take 1 cup plain flour
- Get 2 sticks celery (diced)
- Make ready 1 carrot (diced)
- Prepare 1-2 shallots (diced)
- Prepare 1-2 bulb garlic (minced)
- Prepare 1-1.5 cup red wine
- Get 4-5 beef stock cubes (disolved in 2 cups water)
- Get 2 bay leaves
- Make ready 1 tsp dried rosemary
- Take 1 tsp dried thyme
- Take 1 tsp dried oregano
- Take 1 tbs tomato paste
- Take 1/2 tsp cumin powder
- Get 1/2 tsp fennel seeds
- Prepare 1/2 can diced or peeled tomatoes
- Prepare 3 potatoes (quartered)
Osso Buco is one of the Italian greats - slow cooked veal in a white wine tomato sauce. Meltingly tender, this is both hearty and luxurious. This Osso Bucco wraps up the trifecta of perfectly cooked, authentic Italian dishes from the guys on MKR. Their entrée was Fettuccine with Italian sausage and mushrooms, then.
Instructions to make Osso Buco:
- Dry the meat with paper towel then rub in salt & pepper. Coat the pieces in dijon mustard (not too thick) and then cover in flour.
- Heat butter in a pot (make sure its soup pot size) on medium to high heat - make sure it doesn't burn. Add in the pieces of osso buco and cook until all sides are browned. Don't over crowd the pot, do this in batches. Remove these pieces and place on plate.
- In the same pot, add a little bit more butter and then add the diced carrots, shallots and celery. Cook these until soft and then add the garlic.
- Add the dried herbs (or fresh) and spices, tomato paste, canned tomatoes, stock and red wine (be sure to taste the wine first).
- Once thats all mixed in you can add your osso buco back into the pot and bring to a simmer - simmer for 5-10mins. If theres not enough liquid add more water. You need to make sure your liquid covers all the meat. Whilst thats simmering get a large tray out and pre-heat the oven to 180 degrees.
- Pour everything into a oven safe tray (make sure its deep enough to fit everything). Add in the potatoes and cover it with foil and put in the oven for 2 1/2 - 3 hours until meat is soft and tender. Serve with mash taters
This Osso Buco from Chef Ludo Lefebvre is meltingly tender and full of flavor from Chianti and fresh herbs. Get the recipe from Food & Wine. Osso buco is a great example of a long braising process that showcases three great flavors and While the osso buco is braising, prepare the gremolata.
So that’s going to wrap this up with this exceptional food osso buco recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
