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Ingredients for ossobuco

  1. Veal shank (sawn into 4-6 slices) 1 pc with bone
  2. Dry wine 200 ml
  3. Carrot 1 pc
  4. Bow 1 pc
  5. Celery stalk 1 pc
  6. Meat broth 500 ml
  7. Flour 150 g
  8. Vegetable oil for frying
  9. Thyme 1/4 teaspoon or to taste
  10. Tomatoes 3 pcs
  11. Bay leaf 2 pcs
  12. Ground black pepper to taste
  13. Salt to taste
  • Main Ingredients Veal, Carrot, Red Wine
  • World CuisineItalian Cuisine


Knife, Frying pan, Oven, Cutting board, Kitchen stove, Kitchen spatula, Plates, Teaspoon, Measuring cup, Saucepan with a lid

Ossobuco cooking:

Step 1: Prepare the meat.

We get a sliced ​​veal shank with bone in advance. Pour flour into a clean plate. We wash each meat slice under cold running water, wipe it with paper kitchen towels and transfer it to a plate with flour. Roll carefully on both sides.

Step 2: Grind the vegetables.

We wash the tomatoes under running water and free from the skin. This can be done with boiling water: on tomatoes, make a shallow incision crosswise, lower it in boiling water for 10 seconds, remove it and use a knife to peel the cuts. Then we put peeled tomatoes on a cutting board and grind into small pieces of arbitrary shape.

Remove the peel from the onion, rinse under running water and cut into small cubes about 5 mm, or thin half rings, or rings.

We wash the celery stalk under running water, put it on a cutting board and cut into slices no larger than 1 cm.

Peel the carrots under running water and chop on a cutting board with a small cube, approximately the same as other vegetables.

Step 3: Fry the veal.

We turn on a strong fire on the stove, put the pan on the burner and pour the vegetable oil. After it warms up, spread the veal and fry it on both sides to a beautiful golden crust. It will take about 10 minutes to cook. Then transfer the meat to a clean plate.

Step 4: Fry the vegetables.

We spread onions, celery, carrots in a pan or in a heat-resistant container, which can be put in the oven. We turn on the medium heat and fry the vegetables in oil until soft for about 5 - 7 minutes, periodically stirring with a kitchen spatula. Then we pour the wine, cook for about 6 minutes, increase the temperature and pour in the broth. We are waiting for the liquid to boil, boil for 2 minutes.

Then we spread the veal on the vegetables (it is important that it fits in one layer), add the tomatoes, thyme, bay leaf, black pepper and salt to taste. The liquid should cover the meat by 2/3, if it is not enough, then add more meat broth or hot water.

Step 5: Bake the veal.

We close the pan with the lid and put in the oven, preheated to 160 degrees. Bake veal for 2 - 2.5 hours until ready. Across flip veal every 30 minutes and add fluid if necessary (its level should not fall below half).
We take out the finished dish from the oven and leave on 5 - 7 minutes under the cover.

Step 6: Serve the ossobuco.

Ossobuco is served hot to the second along with risotto or any other side dish, for example, mashed potatoes, boiled cereals, pasta or vegetable salads, but always with a thong. Such a dish is appropriate to serve at dinner parties or holidays, although you can also please your relatives on a regular weekend.
Enjoy your meal!

Recipe Tips:

- It is best to use beef broth for this recipe.

- Vegetables can be supplemented with aromatic garlic.

- Spices and seasonings for this dish can be adjusted to your own taste, for example, add a little caraway, curry or rosemary.

- Wine can be added both red and white, mainly dry.