Ossobucco
A classic from Italy. ‘Osso’ is a bone, ‘Bucco’ is a hole. The hole in the bone. Born in Milan, loved all over the world.
A veal hindquarters, sliced 3-4 cm thick, the bone in the centre. Classic ‘alla Milanese’, the veal knuckle is stewed with onions, white wine and a veal stock and finally refined with gremolata – a spicy mixture of parsley, garlic and grated lemon zest. It is traditionally served with risotto.
Today, Osso Bucco is at home all over the world and there are correspondingly many versions. In the local versions, the wine is often replaced by a local drink. In the west of France e.g. Pineau, in Bavaria beer. You can also add chopped vegetables. But what all versions have in common is that the veal knuckle is braised for a long time, making it so incomparably tender.
Interesting
The original version of ossobucco comes without tomatoes and vegetables. Onions, white wine, some spices. That’s it. Today, “vegetable” versions are often served.
Important questions
Do you have to tie the meat together?
Due to the long cooking, there is a risk that the meat will fall apart. Tying it together keeps everything in one piece, and that looks a lot nicer to serve. If you turn the meat carefully, you can save this step.
Veal or Beef?
Original is veal. You can also use beef, but then the cooking time will increase by at least 30 minutes.
Ingredients
2 servings
– 700 g leg slices (2 pieces) from veal
– some flour for dusting
– 2 onions
– 150 ml of white wine
– 300 ml veal stock
– 50g butter, olive oil, salt, pepper
Gremolata
– 1 bunch parsley, flat
– 1 unwaxed lemon, with the grated zest
– 2 cloves of garlic
– 1 pinch of salt
Refining
You can go in different directions from the hardcore original version with just onion and white wine. Tomatoes and roasted vegetables, maybe a little leek too. When it comes to spices, rosemary is certainly a good partner, but a little sage can also be used in moderation.
CULINAMUS
For our Culinamus Ossobucco we stick to the original version without frills.
Preparation
15 minutes
– Cut the onion into crescents
– Prepare funds
– Cut the skin all around several times and who wants to come along
– Tie kitchen string
– Season meat
– turn in the flour
Gremolada:
– Wash the parsley, shake dry and chop finely. Wash the lemon in hot water, pat dry and grate the zest.
– Peel garlic and chop finely.
– Mix the parsley, garlic and lemon zest together. Season with salt.
Cooking
2 hours
– In a frying pan, heat 2 tablespoons of olive oil. Add the onions and sauté slowly for 5 minutes without the onions getting much colour.
– Deglaze with 100 ml white wine and continue frying until the wine has evaporated. Remove the onions from the pan and set aside.
– Heat the butter and 2 tablespoons of oil in the pan with the leftover onions.
– Add the meat and fry slowly on both sides. This takes 5 to 10 minutes.
– Deglaze with 50 ml white wine, boil down briefly (so that the alcohol evaporates) and pour over 300 ml stock.
– Add onions, stir
– Cover and cook for a good hour (can be an hour and a half if the meat is a bit thick) until the meat is tender. Turn the meat over halfway through.
– Place slices of meat on a plate, sprinkle with gremolata, serve with side dish and sauce.
and next?
In addition there is classically a beautiful yellow Risotto Milanese. But of course a mashed potato or gratin is also perfect and maybe a few tart sprouts.
It has to be something strong to drink. A Brunello or Chianti are very fine. We also love barrel-aged white wines such as The Krispels Soil and Soul from the Krispel winery.
CULINAMUS!