2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Osso buko (Oso buco) - perfectly stewed veal shank, is a Milan specialty, an iconic main dish for the region of Northern Italy. In addition to Milan, there is also Osso Buco in Tuscan. In general, in each different area, the indigenous people add something of themselves to the recipe.
Translated from Italian Osso buko means a hole in a bone. Italians prefer the dish precisely because of this hole in the bone - because of the bone marrow, which separates extremely easily because of the way the shank is cut.
Beef is one of the most difficult to cook. In order to make it brittle and not to keep it dry, it must be boiled for a long time on a low or moderate heat. Another secret in its preparation lies in the thickness of the pieces - the thinner they are, the more tender it will become - especially if the meat is from a young animal.
Oso buko
Necessary products: 1,250 kg veal shank (4 slices), 3 large carrots, 2 onions, 4 tomatoes, 2 tbsp. tomato puree, 1 tsp. vegetable broth, 3 tbsp. parsley, 3 cloves garlic, 1 tsp. grated lemon peel, 3 tbsp. olive oil, salt, freshly ground black pepper, 1 cup white wine
Method of preparation: Carrots are cleaned and cut into strips. Peel an onion, grate it and chop finely. Peel the tomatoes and cut them into cubes. Garlic cloves are cleaned and finely chopped.
Heat the olive oil in a pan. Roll the shank pieces in flour and fry until golden. The meat is taken out, salted and sprinkled with plenty of black pepper.
Fry the carrots, onions and garlic in the remaining olive oil. When soft, add more tomatoes, wine and tomato paste.
The shank pieces are returned to the vegetables and sprinkled with the broth. Allow the dish to simmer over medium heat for about 1 hour and 15 minutes. If necessary, add more broth.
Just before the end, add the finely chopped parsley and grated lemon peel. Leave it on the stove for another 5 minutes. In the classic recipe, the dish is sprinkled with traditional Italian gremola.
Osso buko served with risotto sprinkled with parmesan or boiled rice.
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