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Osso Buco Recipe

Main Dishes

Osso Buco Recipe

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Ingredients For Osso Buco – Osso Buco Recipe

The Ingredients For Osso Buco are essential for preparing this delicious and traditional Italian main course. To make this recipe, you will need the following ingredients:

  • 500 grams of veal ossobuco
  • 1 medium onion
  • 2 stalks of celery
  • 2 carrots
  • 2 cloves of garlic
  • Flour q.b.
  • 1 glass of dry white wine
  • 250 ml meat stock
  • 2 tablespoons of tomato paste
  • 6 tablespoons of extra virgin olive oil
  • 1 bunch of parsley
  • Salt and pepper to taste.

Once you have gathered all the necessary ingredients, you are ready to start preparing the osso buco.

Start by finely chopping the onion, celery, carrots and garlic. You can use a sharp knife or a chopper to simplify this operation.

Next, lightly flour the ossobuco slices. The flour will give a golden crust to the meat during cooking.

Meat Preparation

The preparation of the meat is a key part of the Osso Buco recipe. The right choice of meat and its proper preparation greatly affect the final result of this delicious main course. To prepare the meat for Osso Buco, carefully follow the following steps.

1. Cut the meat: Start by cutting the veal into slices about 3-4 centimeters thick. Be sure to have bone-in pieces in the center, which will give the dish its distinctive flavor.

2. Flour the meat: Roll the meat slices in flour, coating them evenly on both sides. This will help seal the juices inside and create a crispy crust.

3. Shake off excess flour: After flouring the meat, gently shake the slices to remove excess flour. This will prevent the flour from burning during cooking and make the gravy creamier.

Phase Description
1 Cut the meat into 3-4 centimeter thick slices
2 Dip the meat slices in flour
3 Shake off excess flour

Sauté Of Aromatic Vegetables

Sautéing aromatic vegetables is an essential step in the preparation of osso buco. This mix of vegetables gives the dish an irresistible taste and enriches its fragrance. The main ingredients for sautéing aromatic vegetables are onion, carrot, celery and garlic.

To prepare the sauté, we start by finely chopping one medium onion, one carrot and one celery rib. Next, we mince two cloves of garlic. In a large pot, add a couple of tablespoons of olive oil and heat it.

Once the oil is hot, add the chopped vegetables and let them wilt over medium-low heat. During this process, the vegetables will release their flavors and aromas, creating the tasty base for the osso buco. Stir occasionally to prevent the vegetables from sticking or burning.

  • In summary, sautéing aromatic vegetables is a key step in the preparation of osso buco
  • To prepare the sauté, we finely chop onion, carrot, celery and garlic
  • In a large pot, we wilt chopped vegetables in olive oil.

Deglazing With White Wine

Deglazing is a culinary technique of deglazing a pot after cooking meat with an alcoholic liquid, such as white wine, so as to recover the tasty cooking residue that has settled on the pot bottom. This process not only adds flavor and depth to the dish, but also helps create a succulent sauce to serve with theosso buco.

To deglaze with white wine, follow these simple steps:

  1. Remove the cooked osso buco from the pot and set aside.
  2. Add half a glass of dry white wine to the pot. Make sure the pot is still hot.
  3. Rice the pot with a wooden spatula to dislodge all the tasty cooking residue from the bottom.
  4. Let the white wine cook for a minute or two, until it has reduced by about half.
  5. Once the wine has reduced, you can add other ingredients such as tomatoes and broth to create a delicious sauce.

Now you are ready to serve the osso buco with a rich, flavorful sauce made by deglazing with white wine. Enjoy your meal!

Adding Tomatoes And Broth

Theaddition of tomatoes and broth is a crucial step in the preparation of Osso Buco, a delicious traditional Italian main course. The tomatoes and broth give the dish a rich and succulent flavor, further enriching the veal. To accomplish this step, you will need some basic ingredients such as fresh or canned peeled tomatoes, meat or vegetable broth, and flavorings such as garlic, onion, and parsley.

To begin, peel fresh tomatoes by soaking them for a few seconds in boiling water and then placing them in cold water. Next, remove the skin and seeds from the tomatoes and cut them into cubes or wedges. If you prefer to use canned peeled tomatoes, be sure to drain them well from the preserving liquid.

In a large pot, heat a drizzle of extra virgin olive oil and add finely chopped garlic and onion. Sauté aromatic vegetables until soft and translucent. At this point, you can add chopped or peeled tomatoes.

Cooking And Serving The Bone Hole

To prepare the Osso Buco recipe, it is also important to know the right cooking technique and the correct way to serve this delicious dish. After following the previous steps of choosing the ingredients, preparing the meat, and making the stir-fry, it is time to proceed with the cooking and serving of the Osso Buco.

Cooking Osso Buco can be done either in a pot on the stove or in the oven. Both methods yield a delicious result, but it is important to pay attention to the cooking temperature and time. If you opt for pot cooking, you should cook on low heat for about two hours, adding broth from time to time to maintain proper moisture. If, on the other hand, you decide to use the oven, you can bake at 180 degrees for about 1 1/2 hours, always adding broth while cooking.

Once the Osso Buco is ready, it is time to serve it on the table to delight diners. For an aesthetic and tasty result, we recommend serving Osso Buco accompanied by fresh gremolata, a sauce made from parsley, garlic and grated lemon zest. This sauce will add a fresh touch to the dish and goes perfectly with the meat and its sauce.

Frequently Asked Questions

What are the ingredients for osso buco?

The ingredients for osso buco are: veal, flour, olive oil, carrot, celery, onion, dry white wine, peeled tomatoes, meat broth, salt and pepper.

How is osso buco meat prepared?

To prepare osso buco meat, you need to flour the pieces of veal and brown them in olive oil until golden brown.

How to make sautéed aromatic vegetables?

To make sautéed aromatic vegetables, one must finely chop carrot, celery and onion and sauté them in olive oil until soft.

When to deglaze with white wine?

Deglaze with white wine after browning the meat and aromatic vegetables, adding the wine to the pot and allowing the alcohol to evaporate.

When do you add tomatoes and broth?

Peeled tomatoes and meat broth are added after deglazing with white wine.

How to cook and serve osso buco?

The osso buco should be simmered for about two hours or until the meat becomes soft. It is served with its own sauce and can be accompanied with Milanese risotto.

Are there any other variations or tips for preparing osso buco?

Other vegetables, such as peppers or peas, can be added to enrich the sauce. In addition, it is recommended to serve osso buco with a fresh gremolata made with parsley, garlic and lemon zest.

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