A recipe that takes a long time, but the result is just right.
- 1,500 kg of brine beef
- 500 ml of white wine
- 3 carrots
- 2 onions
- 4 celery stalks
- 3 cloves of garlic
- 2 bay leaves
- a cinnamon stick
- thyme branches
- 1 tablespoon tomato paste
- half a cup of flour for powdering
- 1 teaspoon grated salt
- 1 teaspoon grated pepper
- 4 tablespoons oil for frying
- 25 gr butter
Preparation time: over 120 minutes
HOW TO PREPARE THE RECIPE Osso Buco Sicilian:
Mix the salt with the flour and pepper. Powder the pieces of meat, then fry in oil and butter in a pan until golden, put in another bowl. Repeat the operation until you finish all the pieces of meat. In the remaining oil, heat the diced vegetables, leave for 5 minutes. , then tomato paste, lemon peel and wine. Leave for another 5 minutes, season with salt and pepper, add the seasonings. Put the meat in a pan then all the vegetables in the pan, cover and bake at a temperature of 140 degrees , for 3- 3.5 hours. Then put on the stove, remove the lid and leave for another 30 minutes until the liquid drops. It is served with plain rice with a little saffron. I garnished it with natural potatoes. Good appetite!
Ossobuco or bone hole is Italian for "bone with a hole" (bone "good" ORAL "hole"), a reference to the marrow hole at the center of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is bus bear.  
This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.  The shank is then cross-cut into sections about 3 cm thick. 
Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.  The braising liquid is usually a combination of white wine and meat broth flavored with vegetables. 
Milanese risotto is the traditional accompaniment to ossobuco in white, making for a one-dish meal.  Ossobuco (especially the tomato-based version, prepared south of the Po River) is also eaten with polenta or mashed potatoes.  South of the Po River, it is sometimes served with pasta. 
ROAST AND COOK THE MEAT
When the onions are cooked, pour them into a dish, and cover with aluminum foil. Flour the meat, then pour 2 tbsp of butter in the same pot, and heat it over medium heat. When the butter is completely melted, add the pieces of bone. Roast the meat until golden on all the sides. Now, raise the flame and for the white wine around the meat (not over!). When the alcohol of the wine has evaporated, add the hot stock to reach half the height of the meat, and the cooked onions. Lower the heat and cover the pan.
This slowly braised, melts-in-your-mouth tender and falls off the bone with very little persuasion dish, is one of my favorites.
The original version was seasoned with cinnamon, allspice and bay and garnished with Gremolada, (a mixture of lemon zest, garlic and parsley). The modern version incorporates tomatoes, giving the dish a richer flavor. Ossibuchi (plural) is a classic dish of Milan and traditionally served with risotto alla Milanese, a saffron risotto. Originally served only to locals in an osteria, (the neighborhood ristorante), you can now find this comforting dish on many Italian menus & # 8230 or you can make it yourself. It & # 8217s really not difficult and once it & # 8217s in the oven, there it stays so you can chat with your dinner guests until you & # 8217re ready to serve.
- 3 carrots, diced
- 3 celery stalks, diced
- 2 large onions, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 6 beef or veal shanks (about 1 pound each and 1-inch thick)
- Salt and pepper
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 1 1/2 cans of beef consumed
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 bay leaf
- 1 lemon
- 1/4 teaspoon salt
- 1 garlic clove, crushed
- 1 teaspoon lemon zest
- 3 tablespoons Italian parsley, chopped
- Heat one tablespoon of the butter with one tablespoon olive oil in a large saute pan, add carrots, celery, onions and garlic.
- Cook until onions are golden then transfer vegetables to a large oven-proof baking dish.
- Season the shanks with salt and pepper. If you pat the meat dry, (so it sears not steams), there is no need to coat with flour.
- Heat the other 2 tablespoons of butter and olive oil, (same pan you used for veggies) add shanks and brown well on both sides.
- Carefully place shanks on top of vegetables.
- Drain off the fat from the saute pan, add the tomatoes, wine, beef consomme, basil, thyme, bay leaf and strip of lemon peel.
- Bring everything to a boil, add the salt and a few grinds of black pepper.
- Pour the sauce over the beef shanks, cover and bake at 375 * for 2 hours. Meat should be very tender.
To Prepare Gremolata:
Mix together 1 clove crushed garlic, chopped Italian parsley and lemon zest.
To serve, place a shank in a pasta bowl, spoon sauce over top and sprinkle with a little bit of Gremolata. A small cocktail fork for the marrow in the bone would be a nice finishing touch.
The famous Italian Osso Buco & # 8211 for family lunch or festive meal!
The famous Italian dish Osso Buco. When they come to Italy, tourists from different countries, in addition to pasta and pizza, order Osso Buco. It is prepared from beef broth. A perfect dish for family dinner or lunch, but also for the festive meal.
-3 tablespoons olive oil
-1½ teaspoon ground black pepper
METHOD OF PREPARATION:
1. Tie the slices of raisins tightly around the kitchen string, then sprinkle with salt, black pepper and flour on both sides.
2. Heat the pan with olive oil, then brown in turn, for 3 minutes on each side over high heat, the slices of osso buco floured, then remove them aside.
3. In the same pan, add butter, melt it, add the onion cut into small pieces and fry for 5 minutes over medium heat.
4. Add chopped garlic, diced carrot and celery, mix and cook the vegetables for 3 minutes over medium heat.
5. Pour the wine, simmer the vegetables for 3 minutes over medium heat, then add the tomato puree, beef soup, nutmeg, salt, black pepper, bay leaves, rosemary threads, stir and bring the sauce to a boil.
6. Place the broth in a saucepan, pour the sauce, add the allspice seeds, black peppercorns, put the lid on and cook the meat for 2 hours in the preheated oven to 180 ° C.
A real feast for the taste buds! What a taste and flavor the beef broth has when cooked slowly, with vegetables and white wine!
Recipe adapted from Simone Falco, Rossopomodoro, New York, NY
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 4 hours to 45 minutes
Total Time: 5 hours
3 pounds veal bone hole center cuts (6 pieces)
& frac12 cup extra virgin olive oil
1 large white onion, chopped
1 tablespoon tomato paste
1. Pat the veal dry, making sure it's at room temperature. Season well with salt and pepper. Coat the veal in flour and shake off excess.
2. Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches, until browned all over, 3 minutes each side. Remove from the pot and set aside to rest.
3. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
4. Add the extra virgin olive oil without cleaning the pot. Cook the whole onion at medium heat until translucent, 5 minutes, scraping up the remaining pieces of meat. Add the celery and carrot and stir until vegetables soften. Increase the heat and add the tomato paste.
5. Place the veal back in the pot. Add the wine and let it cook for 2 minutes. Add bouquet garni and the vegetable stock, ensuring the veal is immersed in the liquid. Bring to a boil then cover and simmer for 4 hours, until the veal is soft and you can break it with a fork.
6. Open the pot, flip the veal and cook for 15 minutes.
7. Meanwhile, bring 5 cups of water, to a boil. Add salt and pepper, and cook the polenta until dense, 40 minutes. Set aside.
8. Chop the spring onion, basil, and lemon zest and combine to make gremolata for topping the bone hole.
9. Before serving the polenta, add the fontina, the butter and sugar. Serve os os buco over polenta, adding some of the juice from the cooking and top it with gremolata.
Risotto Milanese with Osso Bucco
Risotto Milanese served with Osso Bucco is one of my favorite homemade Italian meals. As the specialty of Milan, Risotto Milanese and Osso Bucco are the perfect meal to serve on Sunday to celebrate watching the Italian Grand Prix. Sipping on Pinot Grigio while eating this beautiful saffron-infused dish and watching Ferraris race around the track is a wonderful way to spend time with my husband and relax. Put the Osso Bucco (braised veal-shanks) in the oven to slow cook, and whip up the Risotto Milanese 30 minutes before serving. Add a simple arugula salad and an Affogato for dessert and boom! Done. This would also be a great Italian meal to make for company or Columbus Day!
The Italian Grand Prix is held at the race track in Monza, located in the Lombardy area of Italy, just north of Milan. Monza is F1 & # 8217s oldest circuit and most long-standing race. The folks at Formula1.com describe the Italian Grand Prix at Monza best & # 8211 & # 8220Over that time, Monza has borne witness to an incredible list of historic moments, famous victories and horrifying crashes. All combine to make it one of the most magical places on the Formula One calendar. For many there is nowhere that encapsulates the sport better than this circuit. The Italians call it & # 8216La Pista Magica & # 8217, the magic track, a description few would disagree with. & # 8221
With the Ferrari Scuderia team based in neighboring Maranello, we can expect to see Ferrari step up their game and go for the first podium this weekend! Nico Rosenberg of the Mercedes team had an easy win in Brussels, in spite of the dramatic crashes, and rivalries. The Ferrari team needs to regain its leadership in F1! So lets root for Maurizo Arrivabene, Sebastian Vettle and the whole Ferrari to make it happen in Monza!
Does Chris Hemsworth look good in Ferrari red?
& # 8220Hole in the bone & # 8221 Osso Buco
Although I am not much of a meat eater, there is something about slow cooked braised meats that I find so absolutely satisfying during these cold, bone chilling, winter months. I recently posted a story and recipe from Balthazar’s, a French brasserie in New York, for their famous dish of the day, braised beef short ribs. In this next chapter of the braising trilogy I will pay homage to one of Italy & # 8217s most renowned braises: bone hole. It & # 8217s a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. The term osso buco roughly translates to & # 8220hole in the bone & # 8221 or & # 8220pierced bone. & # 8221 Veal shanks are cut into thick slices through the bone. The dish is finished with a lemon zest, garlic, and parsley, a mixture called gremolata. I recently prepared osso buco for some appreciative foodie friends. Rather than the usual accompaniment of saffron risotto, I chose to serve the osso buco with the ultimate comfort food, baked polenta topped with a wild mushroom mixture and a delicate touch of truffle oil. I decided to go with a “not your mama’s style of Sicilian red gravy Italian” and began the meal with a fresh raw fish. The entrée was followed by a roasted beet, black olive and orange salad. Every ingredient of the salad, by the way, was from our local farmer’s market. That makes me, and hopefully the farmers, so happy to eat and shop local. The piece of resistance was the dessert, individual molten chocolate cakes. I kept thinking something low fat would be better and more fitting for our new years resolutions as I developed the menu but the chocolate sirens were calling and I could not resist. In fact I could have eaten 2, and I was really dreaming about having another one for breakfast the next morning. The best part of the meal was the ending, of course, when you get to dig into the bones for the crowning glory, the luscious bone marrow. Osso buco, like many Italian dishes and other braised meats, starts with a sofrito - the slow-cooked holy trinity of onions, celery and carrot, also known as a mirepoix. I suggest you tie the shanks before cooking them so that they hold together. Do not omit the light display and most dramatic moment in this process the deglazing and lighting of the pan with cognac. Gayden, my husband, loves this part.
- Eight 2 1/2 ”thick veal shank pieces, 6-8 oz each, tied with kitchen twine
- ½ cup flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ cognac cup
- 1 1/2 cups beef broth or veal demi glace
- 1 cup white wine
- 1 onion chopped
- 2-3 cloves garlic, minced
- 1 carrot, chopped
- 4 plum tomatoes seeded and chopped
- 1 sprig of fresh rosemary,
- thyme and bay leaf
- salt, pepper to taste
- ¼ cup minced parsley
- 1 tablespoon finely grated lemon zest
- 1 1/2 tsp minced garlic
Preheat oven to 350 F. After tying each veal shank, coat each veal shank evenly with flour. Melt butter and olive oil over medium heat. Add veal and brown lightly on both sides for 6-8 minutes. Remove from heat. Warm cognac, ignite and pour over veal. Let flame burn out, remove veal shanks from pan and return pan to low heat. Add chopped onion, garlic, carrots and tomatoes and gently sautéed. Salt and pepper to taste, add herbs and add veal or beef broth and white wine. Immerse veal shanks in the sauce and place covered pot in the 350 degree oven. Simmer for about 2 hours or until very tender. When done remove veal from pot and reduce pan juices until thickened. Pour over shanks and garnish with gremolata. Great with polenta or a traditional Milanese saffron risotto.
- 4 pounds (1.8 kg) veal shanks, cut into 1 1/2-inch (4 cm) slices
- 1/4 cup (30 g / 1 oz) flour
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, chopped
- 1 carrot, chopped
- 1/2 bottle (375 ml) dry white wine
- a 14.5-ounce (435 g) can plum tomatoes, chopped
- 2 garlic cloves, chopped
- grated zest of 2 oranges
- 1 cup (250 ml / 8 fl oz) veal stock, more if needed
- For the Gremolata
- 3 or 4 garlic cloves
- bunch of flat-leaf parsley
- grated zest of 2 lemons
The Cook’s Companion App and book
Ideally, osso buco is made with slices of veal shin from the hindleg, which is meatier than the foreleg. This recipe could also be made with forequarter chops, but the cooking time will probably be a little less. If the only veal available is from bobby veal, the pieces will be quite small and the cooking time will be considerably less.
2 tablespoons extra-virgin olive oil
1 stick celery, finely diced
4 thick slices veal shin, approximately 1 kg in total, or 8 smaller slices veal shin
freshly ground black pepper
2 tablespoons plain flour
250 g tomatoes, peeled and roughly chopped, or 1 x 400 g can peeled, chopped tomato
3 cloves garlic, roughly chopped
2 cups Veal Stock, or Chicken Stock
½ quantity Gremolata (recipe in the Cook & # 8217s Companion App or book)
In an enamelled cast-iron casserole that has a lid, heat butter and oil until foaming. Tip in onion, carrot and celery and cook for 5 minutes, stirring from time to time, until vegetables are well softened. Transfer vegetables to a sieve set over a bowl and press well to retrieve as much of the buttery juice as possible. Discard vegetables.
Roll veal in seasoned flour. Return buttery juices to casserole and add veal, with the side that has the most marrow visible uppermost. Pour on wine and allow to bubble up quite strongly. Add tomato, garlic and enough stock to barely cover meat. Put baking paper, cut to fit, on top of liquid to protect meat and delay evaporation.
Cover casserole and simmer for 45 minutes on top of stove (or in an oven set at 160 ° C). Check that meat is still just covered with sauce - if not, add a little more stock or water and replace baking paper. Cook for another 30–45 minutes - by this time the sauce should have reduced and become thick and the meat should be quite tender. If the meat is not ready, cook for a further 15–30 minutes. To reduce the sauce if it is too liquid, remove lid and increase heat for 5–10 minutes.
To serve, transfer meat very carefully to a hot serving dish or individual plates and scatter with gremolata.
Variation Substitute slices of venison from the hindleg for the veal. The meat may take an extra 45 minutes to become tender.